Mostaccioli and Ricotta

1 1/2 pounds lean ground beef3-4 garlic cloves, diced2 cans (29 ounces each) tomato sauce1 can (6 ounces) tomato pastePepper to taste1 teaspoon oregano or to taste4-5 basil leaves, chopped1 pound mostaccioli 1 pound ricottaBrown ground beef in skillet with garlic. Add tomato sauce, tomato paste, pepper, oregano and basil. Simmer about 1 hour covered or until flavors are well blended.In the meantime, cook mostaccioli to desired doneness, about 8-11 minutes. Drain well and return to pot. Add ricotta and toss to combine.Place pasta in a large serving bowl and spoon meat sauce over all.Serves six.Cook's note: Add 2 or 3 cooked, thinly sliced Italian sausages to the pasta and ricotta mixture.Serves eight. Nutrition values per serving: 388 calories, 15 g fat (7 g saturated), 35 g carbohydrates, 5 g fiber, 31 g protein, 54 mg cholesterol, 1,742 mg sodium.