1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
2 tablespoons tomato paste
2 teaspoons ground oregano
One 14.5-ounce can diced tomatoes with basil, garlic and oregano
1 teaspoon ground basil
1/4 teaspoon ground fennel
8 ounces portabella mushrooms, chopped
Pinch red pepper flakes
1 1/2 pounds ground chuck
1/4 teaspoon salt
1/4 teaspoon pepper
One 15-ounce can tomato sauce
1 1/4 cups grated Parmigiano-Reggiano
1 cup small curd cottage cheese
One 8-ounce package part-skim shredded mozzarella cheese
1 large egg, lightly beaten
2 tablespoons freshly chopped parsley leaves
Zest of 1 lemon
9 whole-wheat oven-ready noodles
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