* 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

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