1brown the ground beef, allow juices to evaporate and add onion, garlic and salt and pepper to taste
2have your quick sauce simmering on another burner
3Cook pasta accordingly, but aldente, the pasta will cook more when baked, if you like a softer pasta, by all means cook it longer, drain-place back in pot and add some sauce just enough to coat the pasta
4While pasta is cooking in a bowl add your ricotta, mozzerella, egg, cheese salt and pepper to tatse. I add the egg along with mozzerella to hold the ricotta while baking (shouldn't be runny).
5In a baking dish add some sauce to the bottom and start layering
some pasta-all the ground beef-small amount of sauce spread over beef-pasta-ricotta mix-rest of the pasta.
Add sauce on top and top with grated cheese and mozzerella.
Bake until you have a nice golden color.