Katie’s Pasta Bake

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 spaghetti sauce
 1 (8 ounce) package shredded mozzarella cheese
          

Preheat oven to 400 degrees. Line a 13x9  baking pan with 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.