Simple Spasagna

I'm sure you've heard or seen this recipe called "Spasagna" on Pinterest just like my sister and I did. Who can pass up a spaghetti-lasagna hybrid right? Well, what we didn't know was how many ingredients this recipe took... until we were standing in the refrigerated aisle of the grocery aisle looking like fools. Sour cream? TWO pounds of cheese? No thanks. We loved the idea of a spaghetti-like casserole but it was already six o'clock and we wanted something easier. So we threw together our own version of Spasagna!

Ingredients
1 box of thin spaghetti
1 jar (26oz) of Traditional Prego sauce (I'm sure you can use whatever brand you prefer, but no one will ever convince me Prego isn't the best kind next to homemade)
1/2 lb of ground beef (or turkey)
8 ounces ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup half and half
salt and pepper (I didn't really measure this but I'd say about a 1/2 teaspoon of each)

Directions
1. Preheat oven to 400 degrees.
2. Cook spaghetti according to instructions on box - we cooked to al dente.
3. Brown beef in skillet over medium heat, until it's almost completely cooked. Add spaghetti sauce and cook just until heated through.
4. In a bowl, toss spaghetti with ricotta, 5 ounces of mozzarella, half and half and salt and pepper.
5. Spread half of pasta mixture into a lightly greased 8x8 baking dish. Follow with half of beef sauce.
6. Repeat 5 for remaining pasta and sauce, then cover with last 3 ounces of mozzarella cheese.
7. Place in oven and cook until cheese is nice and bubbly, about 15 minutes.
8. ENJOY!

It took us about 30 minutes total from start to finish and it turned out DELICIOUS. We served it up with some buttered French bread and a glass of wine and started crafting up some new Halloween decorations. I might have had it for lunch AND dinner the following day. If possible, it's even better the second day!