• 2 pounds ground beef or sausage or turkey
• 1 onion, chopped
• 24 ounces uncooked noodles
• 2 28 ounce cans crushed tomatoes
• 2 15 ounce cans diced tomatoes
• 4 eggs, beaten
• 1 16 ounce container ricotta cheese
• 16 ounces shredded mozzarella cheese
• 1 tablespoon dried Italian seasoning
• Salt and pepper

Brown ground beef and onion until cooked. While the meat is cooking, boil the noodles according to package directions until al dente. Mix crushed tomatoes with diced tomatoes, browned ground beef, and Italian seasoning. Set half of mozzarella cheese aside to sprinkle on the top. Combine the rest of the mozzarella cheese, ricotta cheese, beaten eggs, and salt and pepper. Then stir in the pasta. Coat the pasta completely. Divide the pasta mixture into two 9x13 casserole dishes, one a regular dish and one a foil pan to freeze for later. Top casserole with the meat sauce and then the mozzarella. Bake at 350 degrees for 30 to 45 minutes, until bubbly. Let stand for 10 minutes before serving. If you freeze one, freeze it before it is baked. When ready to use, let thaw overnight in fridge. Then bake at 350 degrees for 1 hour, covered. Enjoy! Can I suggest you double this recipe every time you make it? I always make one for dinner and another for the freezer. It doesn’t take any extra time and I have dinner for another night without any extra work. So helpful! Serves 12.