Lasagna Toss

This recipe is from Kathleen Magnusson.
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.