Much the same as I do it... here are the differences
I use Ricotta Cheese and Motz, I have never heard of using muenster but will give it a shot.
Instead of 2lbs beef, I use about 50/50 ground beef and Italian sausage taken out of the casing and mixed in with the beef.
I also used jarred sauce as a base, but add in fresh basil, lots of garlic and more to make its flavor pop a little more.
Nice tip on steaming the leftovers, as much as I enjoy good food I'm still a guy, I eat my leftovers cold