"I like this recipe because you make it all in one skillet and don't have to hassle with cooking lasagna noodles separately. It's cheesy and delicious.—Linda Troop, Fleetwood, Pennsylvania..."
INGREDIENTS
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2 pounds ground beef
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1 envelope spaghetti sauce mix, divided
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2 cups (16 ounces) 4% cottage cheese
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3 cups uncooked wide egg noodles
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1 tablespoon dried parsley flakes
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1 teaspoon salt
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1 teaspoon dried basil
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1 teaspoon Italian seasoning
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1 can (14-1/2 ounces) stewed tomatoes
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1 cup spaghetti sauce with meat
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1 cup water
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2 cups (8 ounces) shredded mozzarella cheese