8 oz. egg noodles (noodle loops or wide noodles)
1 tsp. olive oil
1/2 lb. ground round
1 (15 oz.) jar spaghetti sauce
1/2 tsp. salt
1/4 tsp. pepper
1 lb. ricotta cheese
1/2 lb. Mozzarella cheese, diced
1/4 c. grated Parmesan cheese

Heat a volume of water in large kettle to cook the noodles for 1 minute less than package directions. Meanwhile, measure olive oil into a skillet, add the ground round and saute until pink color is gone. Add sauce, salt and pepper. Simmer for 5 minutes.

Drain cooked noodles and return to kettle. Stir in ricotta and diced Mozzarella cheese and 3/4 of the simmered sauce. Transfer to a 2 quart casserole and spoon remaining sauce evenly over the top. Sprinkle on grated Parmesan cheese and bake in a preheated oven at 350 degrees for 15 minutes. Serves 6 to 8.