Patchwork-Baked Spaghetti (Carol)

Patchwork-Baked Spaghetti

1 package (8oz) spaghetti, cooked and drained
2 tablespoons butter or margarine
1 cup grated Parmesan cheese, divided
1 container (24 oz) Ricotta or Cottage Cheese
1 lb. ground beef
1 jar (28 oz) chunky garden-style pasta sauce (or your favorite)
1 package (8oz) shredded Mozzarella Cheese

Preheat oven 400 degrees.
Line a 13 x 9 x2 baking pan with foil, or grease pan.

Combine: hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan Cheese; stir to coat. Arrange spaghetti in even layer in pan. Spread ricott/cottage cheese over spaghetti. Sprinkle with 1/2 cup Parmesan Cheese. Brown ground beef and drain; add pasta sauce and heat until bubbly. Spoon over cheese. Top with Mozzarella Cheese and remaining Parmesan Cheese.

Cover with foil. Bake 30 minutes. Remove foil, cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.