1 lb. ground beef
2 (32 oz.) jars Ragu sauce
1 (16 oz.) box spaghetti noodles
6 oz. or more grated cheddar cheese
6 oz. or more grated Mozzarella cheese
2 cans cream of celery soup (as is)

Brown beef and drain. Add Ragu sauce and simmer. Cook noodles 4 minutes and drain. Use 1/2 of the noodles as the first layer, then add 1/2 of the sauce. Add the cheddar cheese and 1/2 of the Mozzarella. Layer on the rest of the noodles and the rest of the sauce. Spread on both cans of the soup. Top with rest of Mozzarella. Soup spread easier if placed in a bowl and stirred first. Bake for 35 minutes or until you feel it is done.