Baked Penne with Tomato Sauce

This is comfort food at its best.  So simple, yet so satisfying.  This recipe makes a nice big casserole, good for sharing with friends or for leftovers.  It also makes a nice dish to take to a friend: just prep everything, cover, and let them bake it.  If I lived in San Diego, this is what I would take to my good friend Nicole who had twins a couple weeks ago.  :)

16 ounces organic whole wheat penne pasta (or similar noodle)
2 cups organic part-skim ricotta
2 large eggs, lightly beaten
1.5 cups grated Parmesan
2 cups organic shredded part-skim mozzarella
Salt and pepper
Double recipe of Basic Tomato Sauce
6 to 12oz. meatless ground crumbles, ex: Boca (optional)

Preheat oven to 450F.  Boil pasta just shy of al dente: you want it to still have a little crunch in the middle as it will cook more in the oven.  Combine the ricotta, eggs, 1/2 cup of the Parmesan, and 1 cup of the mozzarella in a small bowl, season with salt and pepper. In a large casserole dish (13x9ish), spread half of the tomato sauce on the bottom.  Top with the pasta, then the ricotta mixture, then crumbles (if using), then remaining sauce.  Sprinkle the remaining Parmesan and mozzarella over the top.  Cover with foil and bake 20-25 minutes, removing the foil for the last 5-10 minutes to let the top brown.