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.

4. Meanwhile, 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.