Baked Ziti, Stuffed Shells  Lasagna with Meat Sauce 

Baked Ziti 

1 16oz box ziti pasta1 lb. lean ground beef 

6 oz provolone cheese, sliced6 oz mozzarella cheese, shredded 

2 teas Parmesan cheese2 26oz jars spaghetti sauce 

1 medium onion, chopped1 ½ cups sour cream 

Cook pasta according to directions on package.  You want to cook until pasta is al dente. Drain pasta and set aside. Place large skillet over medium heat, spray with cooking spray, and brown the onion and ground beef.  Add the spaghetti sauce to the ground beef and onion and simmer for about 15 minutes.  Preheat oven to 350 degrees F.  Spray a 9×13 inch casserole dish with cooking spray.  Place ½ of the cooked ziti in the bottom of the pan. Over the ziti in the pan layer the Provolone cheese, the sour cream and ½ the sauce mixture.  Top this with the remaining cooked ziti followed by the mozzarella cheese and the balance of the spaghetti sauce.  Top with the grated Parmesan cheese.  Bake in preheated oven for about 30 minutes or until cheeses are melted. 

Stuffed Shells 

1 16 oz box of jumbo shells1 26 oz jar spaghetti sauce 

2 eggs, beaten1 teas dried parsley 

2 ½ cups ricotta cheese1 cup shredded mozzarella cheese ¾ cup grated Parmesan cheese¼ teas garlic powder 

1 teas dried oregano 

Cook shells according to package directions, drain and set aside.  Preheat oven to 350 degrees F.  Mix the ricotta cheese, eggs, mozzarella cheese and ½ cup of the Parmesan cheese together in a mixing bowl.  Stir in the garlic powder, oregano and parsley.  Stuff this mixture into the cooked shells.  Spray a 10×15 inch pan with cooking spray.  Spread 1/3 of the spaghetti sauce in the bottom of the pan.  Place shells close together in spaghetti sauce in pan.  Have the open side of the shells facing up.  Spread the remaining spaghetti sauce over the shells.  Sprinkle with remaining Parmesan cheese.  Bake in preheated oven for 25-30 minutes or until sauce is bubby. Let shells stand 10 minutes before serving. 

Lasagna 

1 ½ lbs. lean ground beef1 15oz container ricotta cheese 

18 oz grated mozzarella cheese15-18 lasagna noodles 

1 ½ cups spaghetti sauce¼ cup grated Parmesan cheese 

1 ½ cups onion, minced 

Cook pasta according to package directions, drain and set aside.  (Note:  you can use the no boil lasagna noodles instead and you don’t need to cook them before using).  Preheat oven to 350 degrees F. Place large skillet over medium heat, spray with cooking spray, and cook the ground been and onion until meat is no longer pink.  Drain well, if necessary.  Stir in the spaghetti sauce and simmer about 4 minutes.  Spray a 13x9x2 inch pan with cooking spray.  Spread 1 cup of meat sauce in the bottom of the pan.  Over this sauce layer 5 or 6 lasagna noodles lengthwise – noodles may overlap. Add ½ cup ricotta cheese, 1 ½ cups meat sauce, 1 ½ cups mozzarella cheese and ¼ cup Parmesan cheese.  Repeat these same layers twice more ending with Parmesan cheese.  Bake lasagna in preheated oven for 45 minutes.  Allow lasagna to cool for 10 minutes before cutting into squares for serving.