Brown ground beef and drain fat, boil eggs (hard boiled) cut eggs in slices, discard the end of the eggs, cook pasta as directed make it a little al dente.
Drain pasta and put it back in the pot, mix ground beef and peas in sauce (or you can add the peas on the layer of pasta) pour enough sauce to lightly coat the pasta make sure you divide the sauce so you can have enough for the baking preparation. Mix the ricotta with the 2 tablespoons of water
so it can be easy to spread on the pasta.
In a 13x9 pan, pour a ladle of sauce and spread it all around the pan, add half of the pasta, spread the ricotta on top of the pasta, pour the can of peas, sprinkle half of the grated cheese and layer the eggs on every section of the pasta, sprinkle half of mozzarella.
Pour the remaining of the pasta on top add grated cheese, sauce and mozzarella cover with aluminum foil and cook for about 40 to 5o minutes or until golden brown and bubbly.
Mom used to let it sit for about 10 minutes so when you would cut portions they wouldn't fall apart.
(You can choose what ever item you like in the ziti...but we love it just like that...it's filling and it's good....)
2 Directions for sauce
3 Cans of Tomato Puree
6 Tablespoons of sugar
6 leaves of fresh basil
1 medium onion sliced
3 tablespoons of vegetable oil or olive oil
3- 3/4 cans of Water
In a big pot heat up oil, once oil is heated add onions,
Pour tomato puree,use one of the tomato puree
if you like thicker sauce use a 1/2 can of water.
Let sauce cook in medium heat for 10 minutes or so