Recipe type: BEEF VEGETARIAN BREAKFAST OTHERS Recipe name: ALL AMERICAN MACARONI CASSEROLE BAKED ZITI CASSEROLE BAKED ZITI Crispy Pecan Baked Chicken Drumsticks DEEP DISH SPAGHETTI PIZZA DIJON CHEDDAR CHICKEN DIVAN EASIEST EVER CHICKEN & PASTA PARMESAN EASY MANICOTTI WITH CHEESE FAVORITE FRANKS 'N PASTA FETTUCCINE WITH CREAMY PESTO CHICKEN FIREHOUSE CHILI-PASTA BAKE GARLIC CHICKEN & CHERRY TOMATO PASTA GOBBLE IT UP LASAGNE Greek Chicken Legs NEW WORLD EASY LASAGNE PASTA WITH GRILLED BEEF & ITALIAN SALSA Rosticciana -- Pork Spare Ribs Prep Time: 15 minutes Start to Finish: 1 hr 5 minutes Ingredients: · 2 cups (8 oz.) RONZONI Elbows, uncooked · 1 lb. ground beef · 1 cup chopped onion · 3/4 cup diced green pepper · 2 cups (two 8-oz. cans) tomato sauce · 2/3 cup (6-oz. can) tomato paste · 1/2 cup water · 3/4 teaspoon dried oregano leaves · 1/4 teaspoon hot pepper sauce (optional) · Salt to taste · 2 cups (16 oz.) cottage cheese · 1 cup (4 oz.) shredded Cheddar cheese, divided Instructions: In large saucepan over medium-high heat, cook meat, onion and green pepper until vegetables are tender; drain. Stir in tomato sauce, tomato paste, water, oregano, hot pepper sauce and salt; cover and simmer 20 minutes. Heat oven to 375F. Meanwhile, cook pasta according to package directions for 8 minutes, drain. 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. Repeat layers of pasta, meat sauce and Cheddar cheese; bake 15 minutes. Cover loosely with foil and bake 15 more minutes or until hot and bubbly. Makes 6 servings. Developed and Tested by the Ronzoni Kitchens