For the second time around these were my ingredients:

1 1/2 pounds lean ground beef

8 ounces fresh pasta

2 T of olive oil

1 (8 ounce) container sour cream

1 (8 ounce) container of ricotta cheese

1/2 cup shredded Cheddar cheese

1/2 large onion sautéed

2 (8 ounce) cans tomato sauce

1/2 to 1 pkg of chili seasoning (depends on your liking)

1 tablespoon white sugar

2 tablespoons shredded Cheddar cheese

1.	Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. While this is cooking, sauté 1/2 an onion until light brown. Drain, crumble, combine with the onion and set aside.
2.	In a large pot of boiling salted water cook pasta until al dente. Drain well.
3.	In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom mixing in the olive oil evenly.
4.	In a medium size bowl combine the sour cream, ricotta cheese, and shredded Cheddar cheese. Spread mixture over cooked pasta in baking dish.
5.	In a small bowl combine the sugar, tomato sauce, chili seasoning, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded Cheddar cheese, if desired.
6.	Bake at 350 degrees F for 30 minutes or until bubbly around the edges. Allow to stand 10 to 15 minutes before serving.
7.	If freezing casserole, allow to come to room temperature for one hour before baking.