Beef and Mozzarella Cheese

Serves: 6

Ingredients:
1 pound lean ground beef
4 cups hot cooked medium shell macroni or elbow macaroni
1 can condensed Italian tomato soup, undiluted
1 can condensed cream of mushroom soup, undiluted
1 1/4 cups water
1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
1 tsp dried basil
1/2 tsp pepper
1/8 tsp garlic powder or 1 garlic clove, minced

In a medium skillet over medium high heat, cook beef until browned, stirring to separate meat; drain.
Add macaroni, soups, water, 1 cup cheese, basil, pepper and garlic powder.
Spoon into a 2 quart shallow baking dish.
Bake at 400 for 20 minutes or until hot. Stir.
Sprinkle remaining cheese over beef mixture.
Bake 5 minutes more or until cheese is melted.

Cheese Lasagna

Ingredients:
12 Curly Lasagna Noodles
2 tbsp chopped parsley
5 cups of your favorite tomato pasta sauce
2 cups (8-12 oz. pkg.) shredded Italian cheese blend
1 cup grated Romano cheese
4 tbsp butter
1 cup bread crumbs
Salt and pepper to taste
1 egg, lightly beaten
1 (16 oz.) tub Ricotta cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350°
For Crumb Filling:
Melt butter in skillet over medium heat. Stir in the breadcrumbs and turn off heat. Season with salt and pepper to taste. Set aside.

For Cheese filling:
In bowl, combine egg, ricotta cheese, parmesan cheese and parsley. Mix well.

To Finish:
On bottom of a 13x9 baking dish, spread 1 cup pasta sauce. Top with 1/3 each the lasagna noodles, remaining sauce, cheese filling, crumb filling, shredded cheese blend, and grated romano cheese.
Repeat layering two times, beginning with lasagna noodles. Cover tightly with foil and bake for 1 hour. Uncover and bake an additional 15 minutes or until bubbly. 
Let stand 10 minutes before serving.