1 pound ground beef

1 small onion, chopped

diced 2 cloves garlic, minced

Salt and pepper, to taste

1 (24-ounce) jar pasta sauce

16 ounces elbow macaroni noodles

1 cup sour cream

1 cup cottage cheese

2 cups shredded cheddar cheese

Chopped parsley (optional, for garnish)

 

Instructions: Preheat oven to 350°F and grease a 9×13-inch baking dish. In a large skillet, cook ground beef with diced onion until browned. Add garlic and cook for another minute. Drain excess fat. Stir in the pasta sauce, season with salt and pepper, and simmer for 5 minutes. Remove from heat. Cook egg noodles according to package directions. Drain and set aside.

 

In a bowl, combine sour cream and cottage cheese. Mix well. Spread half of the noodles in the prepared baking dish. Top with the sour cream and cottage cheese mixture. Add the remaining noodles over the top. Pour the beef and sauce mixture over the noodles. Sprinkle shredded cheddar cheese evenly on top.

Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.