Brown the sausage, drain and set aside. If you’re using ground beef, cook according to the directions on the taco seasoning package, but without adding any water. Drain and set aside.
Put the tomatoes, cumin, onion, garlic, cilantro, green chilies, and jalapeños into a saucepan. Simmer until the onion is soft (about 45-60 minutes). Proceed with the next step while it’s simmering. Set it aside if you’re not done with the next step by the time it’s done.
Lightly whip the eggs and stir in the ricotta. Set aside.
Pre-heat the oven to 350.
Place 1/3 of the sauce in a large casserole dish (I use 2-8”x8”x2” baking dishes). Note: this will make just a thin layer on the bottom of the dish. Top with a layer of pasta.
Top with the sausage, 1/3 of the sauce, and 1/2 of the Mexican 4-cheese.
Top with a layer of pasta.
Add the ricotta mix and top with a layer of pasta.
Top with the remaining sauce and cheese.
Cover with aluminum foil and bake for 30-45 minutes. Remove the foil and continue baking for 15-30 minutes or until the top is browned.
Serves 12 pitiful, spineless, bloated New England codfish. Serves 6 hungry ranch hands