Layered Mini Lasagne Casserole - cooking recipe

Ingredients

1 lb lean ground beef
1/2 cup chopped onion
28 ounces jar spaghetti sauce
12 ounces mafalda pasta, uncooked
2 lbs ricotta cheese
1/4 cup chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 cups shredded mozzarella cheese
grated parmesan cheese

Preparation

Heat oven to 375 degrees.
In large skillet, cook meat and onion until meat browns; drain.
Stir in spaghetti sauce; heat to boiling.
Reduce heat to low; simmer 5 minutes.
Meanwhile cook pasta according to package directions; drain.
In large bowl stir together ricotta cheese, egg, parsley, pepper, and salt.
In 9x13x2 inch baking dish, spread 1 cup meat sauce.
Evenly layer one-half pasta over sauce.
Spread ricotta mixture over pasta; sprinkle with 1 cup mozzarella cheese.
Repeat layers of meat sauce and pasta.
Spread remaining meat sauce over pasta, covering pasta completely; sprinkle with remaining mozzarella cheese.
Sprinkle with Parmesan cheese.
Cover with foil.
Bake 30 minutes.
Remove foil; bake 5 more minutes or until hot and bubbly.