| 1 28-oz. jar Prego Spaghetti Sauce |
| 8-oz. package of wide egg noodles (not lasagna noodles) |
| 12-oz. container of small curd cottage cheese |
| Dried parsley flakes |
| 2 cups shredded mozzarella cheese |
| 1 lb. ground chuck |
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| Cook the noodles 4 minutes and then drain them. |
| Cook the meat in a large skillet. Remove any fat. |
| Add the Prego to the cooked meat and stir. |
Add the noodles to the meat sauce. |
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| Layer in a baking dish or Dutch oven: |
| 1/2 the noodles and meat sauce |
| All the cottage cheese (sprinkle with parsley flakes) |
| 1/2 the mozzarella cheese |
| 1/2 the noodles and meat sauce |
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Bake till hot and bubbly at 350 degrees. |
| Sprinkle remaining mozzarella cheese on top. Serve when melted. |
| Makes 5-6 servings. |
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| Enjoy! |
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| Variations: Can add sliced and cooked Italian sausage, sautéed green
pepper and/or fresh mushrooms. May need to increase the amount of Prego. |