Heat oven to 375. Grease 13x9x2 baking dish.

Empty can of tomatoes into medium saucepan. Stir in italian seasoning, 1/2 t salt and 1/4 t pepper. Bring to a boil, stirring and breaking up matoes with a wooden spoon. Reduce heat and simmer 25 min, stirring occasionally or til desired thickness.

While sauce cooks bring a large pot of lightly salted wter to a boil. Add spaghetti and cook according to package directions, adding frozen veggies to pot for last 5 min of cooking time. Drain well.

Meanwhile mix ricotta, milk, eggs, remaining salt and pepper in a large bowl. Add spaghetti with vegetables and mix well. Transfer to prepared dish and smooth top.

Bake 15 min til set. Sprinkle with parm cheese; serve with the tomato sauce.