2. In a medium
skillet, add the ground beef and cook until brown
and the juices are rendered. Remove the beef with a slotted
spoon and add it to the tomato sauce.
3. Add the peas to the sauce and simmer for 15 - 20 minutes.
bring a large pot of water to a rapid boil. Add the
pasta and stir. Cook until tender about 10 - 15 minutes. Drain
the pasta and return it to the pot.
5. To the
pasta, add ½ cup of tomato sauce and toss to coat evenly.
Next, add the Ricotta cheese, parsley and grated Romano cheese.
Toss to coat evenly.
6. Coat the
bottom of a 9 x 9 inch baking dish with ½ cup of tomato
sauce. Pour half of the pasta into the baking dish and sprinkle evenly
with half of the Mozzarella cheese. Spread ½ cup of tomato sauce over
the layer. Pour the remainder of the pasta into the baking dish. Top with
the remaining Mozzarella cheese and ½ cup of tomato sauce.
7. Bake covered
in a preheated 350º F oven for 30 minutes. If watery,
remove the cover and bake until there is no liquid.