Preheat the oven to 350 degrees.
Saute onion and garlic in a tablespoon of olive oil until tender and translucent. In large saucepan, add the onions garlic, and Ragu sauce and stir over low heat. Add in parsley, and other seasoning. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 30 minutes.
Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.
Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
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|Serving Size: 1 Serving (969g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 225 (27%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 101.7mg||31 %|
|Sodium 952mg||33 %|
|Potassium 1833.3mg||48 %|
|Total Carbohydrate 107.9g||32 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 93.8g|
|Protein 44.7g||64 %|
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Calories per serving: 826
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