8 oz. elbow macaroni
16 oz. ricotta or cottage cheese
1/2 c. chopped onion
Salt and pepper to taste
1 tbsp. basil
1 tsp. garlic powder
1 tsp. parsley flakes
2 (6 1/2 oz.) cans well drained and rinsed tuna, chunk style
1/2 c. Parmesan cheese
1 (8 oz.) pkg. peas or mixed vegetables
8 oz. shredded Jack or mild Cheddar or both (leave some for topping)

Mix all together in large bowl, place in shallow oblong Pyrex baking dish (2 x 9 x 13).

2 eggs, beaten
1 1/2 c. milk

Mix together and pour over mixture in baking dish. Add shredded cheese and sprinkle with more Parmesan. Bake at 350 degrees for 45 minutes. Lightly cover with foil, uncover for 15 minutes more until hot and bubbly and golden brown.