- 1 pound ground beef
- 2 teaspoons garlic powder, divided
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes, optional
- 1 28 oz. jar marinara sauce
- 1 1/2 cups low sodium beef broth
- 2 cups elbow macaroni
- 1 12 oz container ricotta cheese
- 8 oz. cream cheese, softened
- 1/2 cup shredded parmesan cheese
- 1 cup mozzarella cheese
In a large 12 inch skillet over medium-high heat, cook the beef along with 1 teaspoon of the garlic powder and 1 teaspoon of the Italian seasoning, the onion powder, salt, pepper, and red pepper flakes if using, Drain excess grease from beef if necessary and return to skillet.
Add the marinara sauce, broth, and noodles to the skillet and bring to boil. Reduce heat to medium-low, cover and simmer for 15-18 minutes, until noodles are cooked through.
Mix together the softened cream cheese, ricotta cheese, and parmesan together in a medium bowl along with the remaining teaspoon of garlic powder, and Italian seasoning.
Spoon the cottage cheese mixture evenly over the cooked macaroni. Sprinkle with the mozzarella cheese.
Cover and cook for 5-7 minutes until cheese is melted.
