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Preheat oven to 350°F. Cook pasta according to directions. While pasta is cooking, brown beef over medium heat in a nonstick skillet. Drain.

Add mushrooms, onion and garlic. Return to heat and cook for 2-3 more minutes or until onion is transparent. Add the jar of spaghetti sauce and simmer over low heat for 10 minutes. While this is simmering, combine container of ricotta cheese and 2/3 of your mozzarella cheese in a bowl.

Drain noodles. Spray a baking dish with cooking spray and then layer your ingredients, beginning with a pasta layer on the bottom. Cover with meat, then cheese. Repeat layers. Bake for 30 minutes. Top with additional mozzarella cheese and bake for another 5 minutes or until cheese is melted and bubbly. Serve with a warm loaf of French bread.

If kids will be dining with you this evening, this is your last chance to reserve some browned beef to keep separate from the forthcoming onion, mushrooms, and garlic. I usually reserve _ cup for my daughter, and then mix and bake hers separately. If your child is a spaghetti lover, consider making this recipe for the adults and reserving some noodles and plain sauce for a spaghetti plate. This is a great recipe for freezing as well. I usually divide the bake into two dishes. I cook one and then package the other for the freezer. You can also purchase individual-serving-size aluminum tins at your local grocer. Use these tins to make individual bake servings that can be cooked up for lunch or on nights when people are "eating on the run."