| 1 | Cook noodles according to package directions; drain and cool. |
| 2 | Brown beef, onion and garlic in large skillet; pour off fat. |
| 3 | Stir in tomato paste, water, parsley, salt and basil; simmer 10 minutes. |
| 4 | Meanwhile, blend ricotta and eggs. |
| 5 | Spread a thin layer of meat sauce in a 13 x 9 x 2 inch baking dish; top with half the noodles, all the ricotta mixture and half the mozzarella. |
| 6 | Cover mozzarella with half the remaining meat sauce and all remaining noodles. |
| 7 | Top with remaining meat sauce and mozzarella; sprinkle with parmesan. |
| 8 | Bake in a preheated 350f oven for 30 minutes. |
| 9 | Let stand 10 minutes before cutting. |
| 10 | Yield: 8 servings. |
| 11 | Note: make sure noodles are covered around the edge with sauce so they do not dry out!! casserole may be tightly wrapped in foil and frozen; thaw completely before cooking. |
| 12 | Chuck ozburn |
