7-8 oz. elbow or shell macaroni
1 1/2 c. spaghetti sauce
1/2 c. water
1 pt. cottage cheese (or ricotta)
Salt and pepper
2 c. Mozzarella cheese, shredded

Cook and drain macaroni according to package directions. Combine spaghetti sauce and water. Place half of the mixture in bottom of buttered 2-quart oblong casserole baking dish. Top with 1 cup cottage cheese; sprinkle with salt and pepper.

Add a layer of half the shredded cheese. Repeat layers, starting with remaining macaroni and ending with remaining shredded cheese. Top with extra sauce if desired. Bake at 350 degrees for 35-40 minutes until bubbly.