Crockpot Lasagna

Ingredients:

1 pound ground beef
1 small onion, finely diced
1 tbsp. garlic, minced
1 jar (26 oz.) spaghetti sauce
1 cup water
1 cup cherry tomatoes, halved (optional)
1 (15 oz.) container small curd cottage cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1 egg
2 tbsp. fresh parsley, chopped (optional)
1 teaspoon pepper
lasagna noodles, uncooked
salt, to taste

Directions:

Brown and crumble ground beef in a large skillet.
(You need a larger skillet for this because you'll be adding the spaghetti sauce and water to it later). Then add in onion and garlic and cook for additional 1-2 minutes. I like to season my beef mixture with a little salt at this point too.
Drain excess grease from beef. And put back into skillet. Pour in spaghetti sauce, water and cherry tomatoes (if using).

Give it all a good stir (you can turn the heat off at this point). Give it a taste test, add additional salt if necessary.

In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp. parmesan cheese, egg, pepper and chopped parsley. (Put your remaining cheeses back in the fridge, you'll be using those as a topping later).

Spray Crock Pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker. Top with one layer of uncooked lasagna noodles.
Just do your best to break them up to fit into your crock pot. Next top with a layer of the cheese mixture. Keep adding layers, ending with meat sauce.

I was able to get 3 layers in my 5-quart slow cooker.

Put the lid on and cook on low for 4-6 hours.
(It took exactly 4 hours in my slow cooker).
You want most of the liquid to be absorbed and noodles should be soft. When it is finished cooked add the remaining cheeses.
Put the lid back on for about 10-15 more minutes until cheese is melted.

Raviolis

Ingredients:

1 (14 oz) can spaghetti sauce

1 (14 1/2 oz) can diced tomatoes, undrained

1 (10 oz) can beef broth

1/4 cup zesty italian dressing

18 oz refrigerated raviolis

1 cup shredded mozzarella cheese

Directions:

Heat oven to 375°F.

Combine first 4 ingredients in 13x9-inch baking dish. Add ravioli; toss to coat. Cover.

Bake 50 min. or until ravioli is tender.

Top with cheese; let stand 5 min. or until melted.

Million Dollar Spaghetti

Ingredients:

1 lb. of Ground Beef
1 can of Spaghetti Sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
Bag of Sharp Cheddar Cheese

First: Go ahead and put your over on 350! Boil those noodles!! While they are boiling go ahead and mix up the cream cheese, sour cream and cottage cheese!!

Make sure that it is mixed up VERY well!

Then.. go ahead and cook that meat!

Make sure its good and brown and drain it!

Then pour your spaghetti sauce over it!

Take a few slices of your butter and put them in the bottom of your casserole dish,

Then layer HALF of the noodles in the bottom of the dish!

Pour that nicely mixed up creamy mixture on top of the noodles.

and SPREAD it all over!

Then add the rest of your noodles and put a few slices of butter on top of those noodles.

Now pour the red sauce and meat on top!

and once again SPREAD

Now place that awesome casserole in your oven for 30 minutes!

After those 30 minutes take the dish out and pour some cheddar cheese on the top and put it back in the oven for 15 minutes!

Stuffed Pepper Casserole

Ingredients

• 1 lb pound extra-lean ground beef
• 2 small green peppers, coarsely chopped
• 1 tsp onion powder
• salt to taste, optional
• 3 garlic cloves, minced
• 2 C long grain brown rice, cooked
• 1 24oz jar of low-sodium spaghetti sauce (If you are using a plain spaghetti sauce, you will want to add in 1/4 tsp Italian seasoning, 2 tsp season salt, 2 tsp onion powder, and 1 1/2 tsp garlic powder to give more flavor.)
• 1 1/2 C reduced-fat mozzarella cheese blend, divided

Directions

1. Preheat oven to 350.
2. Cook meat in frying pan until almost completely browned. Drain and rinse. Place beef back in pan and add peppers, onion powder, salt, and garlic cloves. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender.
3. In a 2 1/2 qt casserole, stir together the rice, spaghetti sauce (and added spices if using), and 3/4 C cheese.
4. Add in the beef mixture and stir until combined. Sprinkle with remaining cheese.
5. Bake for 25 minutes or until heated through and cheese begins to brown. Let sit for 5-10 minutes before serving.

Adapted from: Kraft Recipes

Yield: 7 – 1 Cup Servings

Baked Spaghetti

1 (16oz) package spaghetti

1 pound ground beef

1 medium onion, chopped

1 (26oz) jar meatless spaghetti sauce

1/2 teaspoon seasoning salt

2 eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted

2 cups small curd cottage cheese

4 cups shredded mozzarella cheese

Directions:

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onions over medium high heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.

2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.

3. Place half of the spaghetti mixture in a greased 9x13 baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and name at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes or longer until cheese is melted.