Lasagna Toss

1 12 oz package of uncooked pasta (shell or bow tie)

1 pound ground beef

1/2 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 shredded mozzarella cheese

Grated Parmesan cheese

Heat oven to 350. Cook pasta according to package directions for 7 minutes; drain. Meanwhile in large skillet, brown ground beef with onion and garlic, drain off excess fat. Stir in sauce and simmer 10 minutes or until heated through. Remove 1 cup meat sauce, set aside. Stir cooked pasta into remaining sauce.Place 1/2 pasta mixture in 2 quart casserole; combining ricotta cheese with parsley, evenly spread on top of mixture in casserole. Sprinkle with 1 cup mozzarella cheese; cover with reserved meat sauce 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.