1 lb. cut noodles (any shape such as ziti, penne, rigatoni, fusilli, bowtie, radiatore, etc.)
1 c. tomato sauce (your own recipe or any good quality jar sauce will do)
1 1/2 c. ricotta cheese (part skim is okay)
2 lbs. grated Mozzarella (part skim is okay)
2 eggs
1 c. grated Parmegiana
1 c. frozen peas or 1 c. cut string beans, preferably fresh or frozen, not canned
1 tbsp. olive oil
1/2 c. seasoned bread crumbs
Salt & pepper to taste

Boil pasta until cooked but al dente. When finished, drain pasta and run under cold water to stop cooking. Coat noodles with the tablespoon of olive oil and salt and pepper to taste.

Blanche frozen peas or cut string beans, cool and add them to the cooked pasta.

Mix the Ricotta cheese with 3/4 cup Parmegiana, and 2 eggs until it is thoroughly blended.

Put the noodles, vegetables and ricotta mixture in a large bowl with 1 cup of tomato sauce and grated Mozzarella cheese. Mix everything until evenly distributed and well blended.

Transfer the pasta into a baking dish, approximately 11"x14". Sprinkle the seasoned bread crumbs and the remaining 1/4 cup Parmegiana cheese on top. Bake for approximately 1 hour or until golden brown at 350 degrees. Let pasta set for 15 to 20 minutes before cutting and serving.

Cut portions into squares and you may add some extra tomato sauce on top if so desired.

NOTE: You may divide this recipe in half before cooking or make the full amount and divide the pasta into two smaller trays and freeze 1 tray for up to 1 month. Before cooking a frozen tray, defrost for 1/2 hour or so. You may also cook the second tray, cool thoroughly and then wrap in freezer foil. Freeze for up to 1 month as well. Let thaw for 15 minutes, heat in preheated oven with foil on top for 20 minutes. Remove foil and finish heating for 10 minutes.