8 oz. uncooked medium egg noodles
1 1/4 cups low-fat ricotta cheese
1 1/2 cups (6 oz.) shredded sharp provolone cheese, divided
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. ground round
2 cups tomato sauce

Preheat oven to 375 Degrees.

Cook noodles in boiling water for 5 minutes, omitting slat and fat.

While noodles are cooking, combine ricotta, 1 cup provolone cheese, basil, oregano, salt, and pepper in a small bowl; set aside. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in tomato sauce; remove from heat.

Drain noodles. Combine noodles and meat mixture in large bowl. Place 3 cups noodle mixture in a 11X7-inch baking dish coated with cooking spray. Spread ricotta mixture over noodle mixture. Top with remaining noodle mixture; sprinkle with 1/2 cup provolone cheese. Bake at 375 degrees for 15 minutes or until cheese melts.

Yield 6 servings.