Organic lean ground beef: 1-1.5lbs
Salt & Pepper: Sprinkle
Brown until done, then add:
Baby Port Mushrooms: 1 package
Medium Yellow Onion, Chopped: 1
Italian Seasoning: Sprinkle
Minced Garlic: 1 Teaspoon, approximately
Grated Parmesan/Romano/Asiago blend: 2 Tablespoons
42 oz jar Ragu Traditional Sauce
(I use Ragu Traditional because it has less sugar than the rest)
Cover and simmer however long you like.
I found these aluminum bowls at my little grocery store.
There's a good chance your store has them too.
While all of this yumminess was going on, I boiled some whole wheat Amish noodles until Al Dente (not pictured).
Layer the sauce and noodles until the bowl is nearly full.
Shredded Mozzerella: 1/3-1/2 Cup (in each bowl)
(I prefer fresh mozz but I didn't have any at the time)
Bake at 400 until melted.
Makes 4 to 6 hearty servings.