Lasagne toss

Lasagne toss

Ingredients/Components

• pkg - 1 oz
• 8 oz - 2 c
• chopped onion - 1/2 c
• ground beef - 1 lb
• clove minced garlic - 1 item
• jar spaghetti sauce your choice - 1 1/2
• Ricotta or small curd cottage cheese - 1 c
• chopped parsley fresh if available - 1 Tbsp

How to make lasagne toss:

Heat oven to 350°. Cook macaroni shells according to directions on package for 7 minutes; drain.

Meanwhile, in large skillet, brown ground meat with onions and garlic. Drain off excess fat. Stir in sauce and simmer for 10 minutes or until heated through. Remove 1 cup meat sauce; set aside. Stir cooked shell-roni into remaining sauce.

Place half of macaroni mixture into 2-quart casserole. Combine cottage or Ricotta cheese with parsley. Spread evenly on top of mixture in casserole. Sprinkle with 1 cup or more shredded Mozzarella cheese. Cover with reserved meat sauce and remaining Mozzarella cheese. Sprinkle with Parmesan cheese, if desired. Cover and bake for 20 to 25 minutes or until hot and bubbly. Let stand for 5 minutes before serving. Yields 6 large servings.

Recipe categories: < 60 mins, Main dish, Pasta, rice and grains.