Lasagna Toss

1 pkg (12 oz) American Beauty large Shell-Roni macaroni, uncooked
2 lbs ground beef (I usually use only 1 lb.)
½ cup chopped onion
1 clove garlic, minced
1 27 oz can spaghetti sauce
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 for 7 minutes; drain. Meanwhile in large skillet, brown grown beef with onions and garlic; drain off excess fat. Stir in spaghetti sauce and simmer 10 minutes or until heated through.

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 and remaining mozzarella.

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.

(I use cottage cheese instead of ricotta cheese. Instead of fresh parsley, I used dried dried Italian seasoning.  I prefer to use bow tie pasta, but it is also good with the shell pasta.)  I found this recipe on a noodle package and fix it often. It is fast, easy and delicious!

2024

After making this recipe for years, I have made a few changes.  I use bowtie pasta. (Barilla brand -1/2 a package or 8 oz)  I use Hunt's pasta sauce Garlic and Herb flavor 24 oz can) As mentioned above I use cottage cheese - not the ricotta and dried Italian seasoning in place of the fresh parsley).  I also use 1 lb of beef instead of 2 lbs.  The garlic, onion, and cheese are the same in the original recipe.  

Pictured is 1 lb of Mozzarella cheese.  I use what the recipe calls for - 1/2 a pound