1 pkg. (8 oz.) wide egg noodles
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 3/4 c. (15 1/2 oz. jar) spaghetti sauce
1 c. Ricotta or cottage cheese
1 tbsp. chopped fresh parsley
2 c. (8 oz.) shredded Mozzarella cheese
Grated Parmesan cheese, optional

Cook noodles according to package directions for 3 minutes, drain. Meanwhile, in large skillet, brown ground meat 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 noodles into remaining sauce. Place 1/2 noodle mixture into 2 quart casserole. Combine Ricotta cheese with parsley, evenly spread on top of noodle mixture in casserole. Sprinkle with 1 cup Mozzarella cheese. Place remaining noodle mixture on top of cheese, cover with reserved meat sauce and remaining Mozzarella cheese. Sprinkle with Parmesan cheese, if desired. Bake, covered, at 350 degrees for 25 to 30 minutes or until hot and bubbly. Makes 4 to 6 servings.