- 1/2 - 1 onion (chopped) and 2 cloves of garlic -- sauteed in a bit of EVOO
- 1 lb. cooked ground beef
- 1 C cottage cheese
- 3-4 C pasta (use whatever you have on hand -- I had penne)**
- 1 jar of spaghetti sauce
If you want to get fancy with the cheese topping, mix up 3/4 cups of mozz cheese with 1/4 cup romano cheese and 1/4 breadcrumbs (Italian seasoned would be nice) and top with the whole mixture.
** I just cook up the whole 1 lb. box and throw the leftovers into the fridge. I then use them throughout the week for lunches. Add some cheese, reheat in the microwave, and you have mac-n-cheese. Chop up some tomatoes, add some basil, and romano cheese and you have an extremely simple pasta salad -- hot or cold. Grab a cup of frozen veggie soup from the freezer, add the pasta and some cooked red kidney beans and you now have a type of minestrone. Pasta is always easy to use up.