Cook pasta according to package directions. Drain, lay flat on foil to cool.
Heat oven to 350 degrees.
In large bowl, combine ricotta and Parmesan cheese with eggs, salt and pepper to taste.
Spread ½ cup spaghetti sauce in bottom of 13 x 9 inch baking dish. Cover bottom with pasta overlapping edges. Slightly spread one half ricotta cheese filling over pasta top with a layer of pasta and remaining ricotta cheese filling on top. Cover with pasta, remaining sauce and shredded Mozzarella cheese.
Bake 45 minutes or until bubbly.
For meatballs, mix everything well except the olive oil. Shape into meat balls the size you like. Brown them in olive oil. Then either fry at medium low, turning, until cooked through.
Add to your pasta sauce and simmer for about ½ hour. Remove meat balls from sauce and keep warm if necessary. Serve separately, or for use in lasagna, flatten the meat balls and layer in with the other ingredients. If using for lasagna, cut the recipe in half or make 2 pasta dishes.
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