One 226 grams package spaghetti, cooked and drained
2 tablespoons butter or margarine
One 680 grams container ricotta cheese or cottage cheese
1 pound ground beef
2 14oz jars of American Garden Traditional pasta sauce
One 226 grams package shredded mozzarella cheese

1) Preheat the oven to 204°C. Line a “9-by-13-by-2” inch baking pan with aluminum foil with non-stick (dull) side facing up.

2) In a mixing bowl, toss the hot spaghetti with the butter until the butter melts and coats the pasta. Add ½ cup of the Parmesan cheese and toss to coat. Arrange the spaghetti in an even layer in the foil-lined pan.

3) Spread the ricotta cheese over the spaghetti and sprinkle with ¼ cup of the remaining Parmesan cheese.

4) Brown the ground beef in a skillet set over medium-high heat. Drain the fat from the pan. Add the pasta sauce and heat until hot and bubbling. Spoon over the pasta and top with the mozzarella and the remaining Parmesan cheese.
Cover with aluminum foil with the non-stick (dull) side facing down. Bake for 30 minutes. Remove the foil and continue baking for about 15 minutes longer or until the cheese is lightly browned. Let the casserole stand for 10 minutes before serving