Beefy Italian Casserole

I made this last week for dinner and it was really good! However, next time I will use a 9X13 pan instead of a 2-quart baking dish because then meat mixture is more equal in amount to the crust on top. The crescent rolls make a very delicious crust on top!

1 lb lean ground beef
1 T onion powder
1 T garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 sm onion, chopped (I like to use minced onion)
2 c Marinara Sauce, any brand
1 c shredded Italian blend cheese
1/2 c part-skim ricotta cheese
1 or 2 cans (8 oz) reduced-fat refrigerated crescent dinner roll dough
1/3 c Parmesan cheese (grated)
1/4 tsp. dried oregano

Heat oven to 375 degrees. Brown ground beef and onion in skillet; remove from heat; drain any fat.

Add onion powder, garlic powder, salt, pepper, and marinara sauce. Stir well.

In a medium bowl mix together the ricotta cheese and Italian blend cheese.

Spoon beef mixture into a 2-quart baking dish (9X13 pan better!). Spread cheese mixture on top.

Unroll dough and place on top of cheese mixture to create a crust. Make a few slits in the top of the crust with a knife.
The crust can be placed on top, anyway you like, since these are individual crescent rolls, stuck together. I unrolled the
first four and they fit in the very center; then I separated the other four and laid them out, fitting them for the ends of
the pan. You may need to use two cans of crescent rolls with a 9X13 pan.

Sprinkle the crust with the parmesan cheese and oregano.

Bake for 20-25 min, until crust is golden brown.