1 jar meatless spaghetti sauce
2/3 c. water
15 oz. Ricotta cheese
3 eggs, slightly beaten
1 tsp. oregano
2 c. uncooked elbow macaroni
8 oz. shredded Mozzarella cheese

In medium bowl, combine sauce and water. In another bowl, combine Ricotta cheese, eggs and oregano.

In a 13x9 inch pan, spoon 1/3 of the sauce. Top with 1 cup of the uncooked macaroni, 1/2 of the Ricotta cheese mixture, 1/2 of the Mozzarella cheese and 1/3 of the sauce. Repeat layering using remaining macaroni, Ricotta cheese mixture and sauce. Cover with foil. Bake 45 minutes. Uncover. Top with remaining Mozzarella cheese. Bake 15 minutes longer. Let stand 10 minutes before cutting.