Tuesday, May 7, 2013

Lasagna Toss

1 pkg (12 oz)  large Shell-Roni macaroni, cooked
2 lbs ground beef (I usually use only 1 1/2 lbs.)
½ cup chopped onion
1 clove garlic, minced
1 27 oz can spaghetti sauce (I usually make my own sauce, and make more than what one jar would equal.  I find it is dry without the extra sauce.  I make mine with a large can of tomatoes, a can of tomato sauce and Italian seasonings to taste.)2 cups ricotta or cottage cheese
1 Tbs chopped fresh parsley
2 cups (8oz) shredded mozzarella cheese
Grated Parmesan cheese, optional

Heat oven to 350. Cook pasta according to package directions drain.
 Meanwhile in large skillet, brown grown beef with onions and garlic; drain off excess fat. Stir in spaghetti sauce and simmer  until heated through.
remove 1 cup sauce
Stir cooked pasta into meat sauce.
Place ½ pasta mixture in 2 quart casserole. Combine cottage cheese with parsley. Evenly spread on top of mixture in casserole.Sprinkle with 1 cup mozzarella cheese; cover with remaining pasta mixture then the extra sauce and remaining mozzarella. (Sometimes I only put the Parmesan on top and put all the cheese on top of the cottage cheese.)
Sprinkle with Parmesan cheese, if desired. Cover and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 12 servings.