1 (12 oz.) pkg. lg. shell macaroni, uncooked
1 lb. ground beef
1/2 c. chopped onions
1 clove garlic, minced
1 3/4 c. (15 1/2 oz. jar) spaghetti sauce
1 c. ricotta cheese
1 tbsp. chopped fresh parsley
2 c. (8 oz.) shredded Mozzarella cheese
Grated Parmesan cheese (optional)

Heat oven to 350 degrees. Cook macaroni; drain. Meanwhile, in large skillet brown ground beef with onions and garlic, drain off excess fat. Stir in sauce and simmer ten minutes or until heated through. Remove 1 cup meat sauce; set aside. Stir in cooked macaroni into remaining sauce. Place 1/2 macaroni mixture in 2 quart casserole dish. Combine ricotta cheese with parsley, evenly spread on top of mixture in casserole. Sprinkle with 1 cup Mozzarella cheese. Place remaining macaroni mixture on top of cheese, cover with reserved meat sauce and remaining Mozzarella. Sprinkle with Parmesan cheese, if desired. Cover and bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.