Lasagna Casserole (Celise)

1 lb ground beef
¼ c. chopped onion
½ tsp salt
½ tsp pepper, divided
1 lb medium shell pasta, cooked and drained
1 lb (4 cups) shredded mozzarella cheese, divided
1 carton (24 oz) small-curd cottage cheese
2 eggs, beaten
1/3 c. grated parmesan cheese
2 tbsp parsley flakes
1 jar (26 oz) spaghetti sauce

In skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and /4 tsp pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, parmesan cheese, parsley, and remaining pepper. Stir gently. Pour into greased 13x9 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. Let stand 10 minutes before serving.