Cook noodles in boiling water 5 minutes, omitting salt 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 an 11 x 7-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° for 15 minutes or until cheese melts.
This has been a great recipe over and over again: for kids, for giving to folks who need quick meals ready like my friends and their new baby. I have prepped and assembled everything and froze it in bulk for those days you need a quick meal idea. Just thaw out in the fridge overnight and pop in the oven as directed. It's easy enough to adjust the flavors to your family's liking.