In a large pot, heat olive oil. Add onions and garlic. Sauté for about 10 minutes or until softened. Add ground sirloin and cook until browned. Drain off fat.

Add whole tomatoes, giving them a good squish with a wooden spoon or potato masher. Add tomato sauce and seasonings. Let simmer for 25 minutes. When done, remove 3-4 cups of sauce to bowl to cool.

In a separate very large bowl, mix together cottage cheese, 2 cups mozzarella, parmesan cheese, egg and salt and pepper to taste. Set aside or refrigerate until ready to assemble.

While waiting for sauce to cool, cook pasta according to directions. Cook until almost al dente. When done, drain and rinse under cold water. Add to cheese mixture and stir; add cooled meat sauce and combine well.

Spray a deep 9 x 13-inch baking pan or large casserole dish with cooking spray. Add half the pasta mixture to the bottom of the dish. Layer half of the remaining meat sauce on top of pasta and sprinkle a little mozzarella (save most for the top). Repeat layers once more.

Bake at 350 degrees for 20-30 minutes. Garnish with fresh chopped parsley if desired.

Serves 10

NOTE: You can make and assemble ahead of time, but don’t add last layer of mozzarella. Cover dish with foil and refrigerate until ready to bake. Remove from refrigerator and put in cold oven. Turn temperature to 350 degrees and bake for 45-50 minutes or until almost warmed through. Remove foil and add last layer of mozzarella. Continue to bake another 15-10 minutes until cheese is melted.