1) Place the beef in a large skillet; cook over medium-high heat until browned and crumbly, about 5 minutes. Drain off any excess fat. Season with salt & pepper. Add half of the pasta sauce to the skillet; mix well. Pour the tomatoes evenly on top of the beef mixture.
2) Combine the ricotta & eggs in a small bowl. Spread evenly over the tomatoes in the skillet,
3) Top the mixture in the skillet with a layer of noodles. Repeat layering with the remaining sauce & noodles.
4) Bring the mixture to a boil, then reduce heat to medium low. Cover & cook until noodles are tender, about 12 minutes. Cover & cook for 2 minutes longer. Remove the skillet from heat & let stand , uncovered, for 5 minutes before serving.
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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 288 (58%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 454mg||140 %|
|Sodium 399mg||14 %|
|Potassium 664.1mg||17 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 7.2g|
|Protein 42.4g||61 %|
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Calories per serving: 494
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