While that's simmering, cook your pasta and then mix your cheese mixture. Mix the ricotta, Parmesan, half the mozzarella, the egg, salt, and pepper in a medium bowl.
After that you just need to layer the ingredients in a 9x13 pan (or two 8x8's if you will be freezing half) and top with the remaining mozzarella. Bake at 350 for 1 hour and you have plenty of time to clean up and even get something else done before dinner time.
This is very good with Quick Bread Sticks, and a salad.
Recipe without picture
Recipe with picture
1 lb ground meat (1/2 beef, 1/2 pork sausage)
1/2 medium onion chopped
1 garlic clove minced
1 26-28oz jar spaghetti sauce
15 oz ricotta cheese
16 oz tubular pasta, cooked and drained
16 oz Mozzarella Cheese, divided
1 can petite diced tomatoes (drain half the juice)
1 egg (or 1/4 cup egg substitute)
1/4 tsp salt
1/2 tsp pepper
1/4 cup Parmesan cheese
In a large saucepan, cook meat, onions, and garlic over medium heat until meat is no longer pink; drain.
Stir in spaghetti sauce and tomatoes, cover and simmer 30 minutes, stirring occasionally.
Cook pasta according to package directions; drain.
In a bowl, combine ricotta, 8 oz mozzarella, Parmesan cheese, egg, salt and pepper.
In a greased 9x13 baking dish, spread 1 cup meat sauce. layer 1/2 the pasta, 1 cup meat sauce, and one half the cheese mixture. Repeat layers (pasta, sauce, and cheese). Top with remaining sauce. Sprinkle with remaining cheese.
**sometimes I will put a grated zucchini and/or carrot in the sauce during the simmering to add a few more veggies to the dish, just depends on what I have on hand. If you add vegetables though, drain both cans of diced tomatoes.
Cover and bake at 350 for 1 hour.