Ingredients:

1 lb ground beef
1 cup finely chopped onion
3/4 cup diced green pepper
2 cups tomato sauce
2/3 cup tomato paste
1/2 cup water
3/4 tsp dried oregano leaves
1/4 tsp hot pepper sauce (optional)
1/4 tsp salt
8 oz Ronzoni® Elbows
2 cups cottage cheese
1 cup shredded Cheddar cheese, divided

Cooking Directions:

1.  In large non-stick saucepan over medium-high heat, cook meat, onion and green pepper until vegetables are tender.  Drain excess liquid.  Stir in tomato sauce, tomato paste, water, oregano, hot pepper sauce and salt; cover and simmer 20 minutes.

2.  Heat oven to 375°F.  Meanwhile, cook pasta according to package directions; drain.

3.  In 2-1/2 qt. casserole, layer one-half pasta, then one-half meat sauce.  Spoon cottage cheese on top and sprinkle with 1/2 cup cheddar cheese.

4.  Repeat layer of pasta, meat sauce and cheddar cheese; bake 15 minutes. Cover loosely with foil and bake 15 more minutes or until hot and bubbly.