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1
Preheat the oven to 350 degrees F. Boil some salted water and cook the noodles according to package instructions.
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2
When done drain them then lay them out on a plate until ready to be used.
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3
Heat the pasta sauce in a saucepan over medium heat then stir in the can of diced tomatoes.
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4
Remove from heat once heated through.
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5
In a skillet over medium heat, brown the meat with the minced garlic, onion powder, and Italian seasoning.
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6
Once meat is browned remove skillet from heat and drain the grease.
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7
Pour the meat into a mixing bowl and allow it to cool just a bit.
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8
Then add the grated Parmesan, cottage/ricotta cheese, parsley, basil, spinach and the egg.
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9
Mix together well.
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10
Spray a baking dish with nonstick spray (I used a 7 x 11 inch when I made 12, so if you are making 24, use a 9 x 13 inch, and that should work well).
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11
Pour half of the pasta sauce into the pan.
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12
Now, take a noodle and either stuff it with the meat/cheese filling, or put some filling in the center of the noodle and roll it up.
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13
Place it in the pan, repeat.
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14
When all of the noodles and filling have been used cover with the rest of the sauce and top with shredded Italian blend cheese.
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15
Bake for about 30 minutes, or until bubbling and warm all the way through.
