4 c. all natural meatless spaghetti sauce (about 1 1/2 - 32 oz. jars)
1 tsp. salt
1/2 tsp. pepper
2 lbs. ground lean chuck
1 box (16 oz.) spiral-shaped pasta
1 bunch broccoli, trimmed & cut into flowerettes
1/3 c. grated parmesan cheese

Preheat oven to 375 degrees. Combine 1/4 cup spaghetti sauce, salt, pepper and beef. Saute in large skillet over medium heat until cooked to desired doneness. Steam broccoli just until fork tender (3-4 minutes). Do not overcook. Drain. Cook pasta in large pot of boiling salted water until just tender. Do not overcook. Drain. Heat remaining spaghetti sauce in medium saucepan just until bubbly. Arrange meat, broccoli and pasta in alternate layers in 3 quart casserole. Spoon the sauce over all. Sprinkle with grated parmesan. Bake for 15-20 minutes or until hot and bubbly.