4 1/2 cups penne pasta
5 egg noodles
3 cubes iceberg lettuce, washed and sliched
6 small red onions, chopped
8 basil leaves, rinsed
1 tablespoon dried oregano
1 tablespoon smoked paprika
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine egg noodles, one cube of the lettuce, onions-laced basil, oregano, and paprika; mix well. Spoon pasta into 2 shallow bowls.
Layer 20-25 radishes, quartered, on one salad. Place remaining 3-4 tomatoes on top, with green bell pepper and red bell pepper. Top with 10 ricotta noodles, three quarters full.
Serve top salad with pasta and garnish with remaining 3-4 tomatoes, sliced.