Lasagna Casserole

1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
1 pound (4 cups) shredded mozzarella cheese, divided
3 cups (24 ounces) small-curd cottage cheese
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (26 ounces) spaghetti sauce

In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.

In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13-in. x 9-in. x 2-in. or shallow 3-qt. baking dish.

Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake, at 350° for 45 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 15 minutes longer or until the cheese is melted and bubbly. Let stand 10 minutes before serving. Makes 6-8 servings.