1-16 oz box spiral pasta
2 tbsp butter
2 lbs ground beef
1 large onion chopped
3 cloves garlic minced
2-15 oz cans pizza sauce or pasta sauce
1/2 tsp garlic salt
1/2 tsp Italian seasoning
2 eggs
1-15 oz container cottage cheese
1 C milk
1/2 c shredded Parmesan cheese
2 C shredded mozzarella cheese
1 6 oz package sliced pepperoni

1 -16 oz box spiral pasta 2 tbsp butter 2 lbs ground beef 1 large onion chopped 3 cloves garlic minced 2 -15 oz cans pizza sauce or pasta sauce 1/2 tsp garlic salt 1/2 tsp Italian seasoning 2 eggs 1 -15 oz container cottage cheese 1 C milk 1/2 c shredded Parmesan cheese 2 C shredded mozzarella cheese 1 6 oz package sliced pepperoni

Cook the pasta according to the directions on the box, and drain. Meanwhile, in a Dutch oven over medium heat, combine the butter, ground beef, onion, and garlic. Cook and stir until meat is browned. Drain any liquid from the pan. Add the pizza sauce, garlic salt, and Italian seasoning. Remove from heat, and set aside. In a large bowl, stir together eggs, cottage cheese, milk, and Parmesan cheese. Add the pasta to the egg and cheese mixture, and stir gently to coat. Transfer the pasta to a lightly greased 3 quart baking dish or a 9 x 13 inch baking dish. Spoon the beef and sauce mixture evenly over the pasta. Scatter half the pepperoni slices over the mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes. Remove foil and continue baking for another 20-30 minutes, or until cheese is melted and golden. Cut and serve.