P.S. I don't think beautiful food pictures are anywhere in my future [unless the sis visits] because A) I don't have a fancy camera, B) I'm not that artsy, and C) I think you have to make food while it's still light outside.
Our 9 o'clock meal times are not conducive to eating in any sort of natural light.
Since it's 7 o'clock around these parts and dinner hasn't even crossed my mind this post will be quick.
But easy and delicious. Promise! This is making it into the monthly meal round-up.
- 1/2 box of your favorite pasta or lasagna noodles broken up
- 1 jar of pasta sauce (22 or 24 oz)
- 1 14 oz jar of crushed tomatoes
- 1 small onion, diced
- 1 lb ground beef
- 1 16 oz container of cottage cheese (or ricotta)
- 1 1/2 cups of mozzarella cheese
Add the ground beef and onion to skillet over medium high heat. Cook and break up the ground beef until no pink remains. Add the jar of pasta sauce, crushed tomatoes, cottage cheese, and noodles to the skillet. Using the empty pasta jar, fill the entire thing with water (approximately 3 cups) and add to the skillet mixture. Cook, uncovered for 20-30 minutes until the noodles are cooked. 5 minutes before serving, top with mozzarella cheese and let melt. Enjoy!
If you find the sauce is too thick, cover and add a little bit more water. If the you're worried about there being too much water or the noodles getting to mushy, cook the noodles separately, omit the water from the recipe, and add the noodles after all other ingredients are warmed and combined.