3 cups uncooked rotini pasta
1 lb ground beef
1 large onion chopped
1 tsp garlic powder
1/2 tsp salt
1 can diced tomatoes undrained
1 can tomato sauce
1 cup shredded american-cheddar cheese blend

Preheat over to 350 degrees. Cook and drain pasta as directed on package.

Brown beef, onion, garlic powder, and salt and drain.

Stir in tomatoes, tomato sauce, sugar, and pasta. Pour into an ungreased 8 inch square glass baking dish.

Cover with foil. Bake 30-40 minutes or until its bubbly around the edges. Sprinkle with cheese and bake uncovered 5-10 minutes longer or until cheese is melted.

9 lasagna noodles
1 lb. ground beef
1 cup chopped onion
2 cloves garlic
1 jar (26 oz) pasta sauce
1 container (16 oz) ricotta cheese
1 1/4 shredded mozzarella cheese
1/2 cup grated parmesan cheese

Preheat over to 350 degrees F. Coat a 13×9 baking dish with cooking spray.

Prepare the noodles according to the packaging directions. Drain noodles. Rinse with cool water; drain again. Lay noodles flat on wax paper.

Cook the ground beef, onion, garlic in a skillet until browned. Drain fat. Add pasta sauce and heat to a boil. Spread 2 cups of meat sauce into prepared baking dish.

Mix ricotta and 1 cup mozzarella in a large bowl. Spread cheese mixture over each noodle.

Roll up noodles tightly. Place seam side down on top of the meat sauce in dish. Spoon the remaining sauce over rolls and sprinkle with parmesan. Bake rolls until heated through (about 30 minutes). Sprinkle remaining mozzarella and let stand for 5 minutes.