This recipe, in a slightly different version, was given to me by a co-worker 40 years ago. Over the years, I have adjusted it to include the shredded mozarella, adjusted the spices, replaced cottage cheese with ricotta and added the Parmesan. The meat sauce is also the same sauce I use for spaghetti and the base for chili. It is the most frequent request of one of daughters and my husband for birthday dinners.
- Portion size 8 servings
- Credits : Sandra Skelly