Pasta Bake (Katie)

      Reynolds Wrap® Release® Non-Stick Aluminum Foil

      1 (8 ounce) package rotini, penne, ziti, or spaghetti, cooked
      2 tablespoons olive oil (or butter or margarine)
      1 cup grated Parmesan cheese, divided
      1 larger carton ricotta cheese OR cottage cheese (24 - 32 oz.)
      1 pound ground beef
      2 (25.75 ounce) jars Prego Garlic Spaghetti Sauce
      1 (8 ounce) package shredded mozzarella cheese
          

Preheat oven to 400 degrees. Line a 13x9x2-inch baking pan with Reynolds Wrap® Release® Non-Stick Aluminum Foil with non-stick side toward food.
        
Brown ground beef, drain; add pasta sauce and heat until bubbly.  Spread some in the bottom of the lined pan.  Combine hot cooked pasta with olive oil or butter; stir until butter melts and coats pasta. Add 1/2 cup Parmesan cheese; stir to coat.    Arrange pasta in an even layer in foil-lined pan on top of the first sauce layer. Spread ricotta cheese evenly over pasta. Sprinkle with 1/4 cup Parmesan cheese.  Add rest of spaghetti meat sauce.  Top with mozzarella cheese and remaining Parmesan cheese.

Cover with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned.  Let stand 10 minutes before serving.

Katie's Spaghetti Bake--a recipe from Reynolds Aluminum, adjusted to Katie's liking.  Katie and Grandma made it for the family to enjoy at a Baby Shower for Amelia, Justin, Gracelynn and new baby Justin McLain, Jr., in March 2015