Sauté onions and garlic in vegetable oil. Add tomatoes and tomato paste. Simmer 1/2 hour. Add basil, pinto beans and rice.
Combine beaten eggs, ricotta or cottage cheese, farmer cheese and parsley.
Cook noodles in large amount of boiling water until tender, then drain and rinse. In a 13x9-inch baking dish, layer half the noodles, half the ricotta mixture, half the mozzarella cheese and half the sauce mixture. Repeat for second layer. Bake at 375° F for about 30 minutes. Let stand at least 10 minutes before cutting and serving.Servings: