1 lb dry rigatoni
1 lb ground beef or italian sausage
6.5 cups favorite spaghetti sauce
1 cup sour cream
2 cups cottage cheese
2 bags shredded mozzarella
1 bag grated parmesan
Cook pasta al dente in salted water. In the meantime, brown ground beef and drain. Add spaghetti sauce to ground beef and simmer for 15 minutes. Combine sauce with noodles, then add one bag of mozzarella and parmesan. In separate bowl, combine sour cream and cottage cheese.
Lightly grease 9x13 pan. Put 1/2 of macaroni mixture in pan, then layer cottage cheese mixture, and cover with remaining macaroni. Top with last bag of mozzarella.
Bake at 350 for about 30 minutes or bubbly and cheese is melted.
Recipe from Mom Barnett. Tested (modified) and approved by Lindsay many many many times. Yummy!
