* 1 lb. lean ground beef
* 1 onion, chopped
* 2 cloves garlic, minced
* 3 cups uncooked mafalda (mini lasagna noodles)
* 28 oz. jar spaghetti sauce
* 1-1/2 cups water
* 1 cup small curd cottage cheese
* 8 oz. pkg. cream cheese, softened
* 1/2 cup grated Parmesan cheese
* 2 Tbsp. chopped fresh parsley
* 1/2 tsp. dried basil leaves
* 1/4 tsp. dried oregano leaves
* 1/2 cup grated Parmean cheese
* 1 cup shredded Mozzarella cheese

Preparation:
In heavy skillet, brown ground beef with onions and garlic. Drain thoroughly. Add uncooked noodles, spaghetti sauce and water to meat in skillet. Mix well and bring to a boil, then cover skillet, reduce heat and cook 15-17 minutes until noodles are tender, stirring frequently.

Meanwhile, combine cottage cheese, cream cheese, Parmesan cheese, parsley, basil, and oregano in a small bowl until blended.

Spoon the cottage cheese mixture evenly over cooked mixture in skillet. Sprinkle with mozzarella cheese. Cover and cook 5 to 7 minutes until cheese is melted and mixture is hot. Remove from heat and uncover. Let stand 5 minutes before serving. 6 servings

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