Title: Baked rigatoni
 Categories: Pasta, Main dish, Italian
      Yield: 8 Servings
 
MMMMM-----------------------FOR THE SAUCE----------------------------
    1/4 c  Olive oil
      2    Garlic cloves,minced
    1/2 lg Onion,finely chopped
    1/4 ts Hot-pepper flakes
      1 cn Tomato paste (12 oz)
      3 c  Water
      1 cn Plum tomatoes (14 1/2 oz)
      1 ts Dried oregano
      1 ts Dried basil
      1 ts Salt,or to taste
      1 tb Sugar

MMMMM----------------------FOR THE FILLING---------------------------
      1 lb Ricotta cheese
      1 tb Parsley
      2    Eggs,lightly beaten
           Pepper to taste
    3/4 c  Shredded mozzarella cheese
    3/4 c  Grated Parmesan cheese
 
  To make the sauce: Heat oven to 350'F. In a pot, heat oil and saute
  garlic, onions and hot-pepper flakes until golden.
  
  Stir in tomato paste. Rinse can with the water and add to pot. Simmer
       30    minutes.
  
  Add all the remaining ingredients. Simmer at least 1-1/2 to 2 hours.
  If you have more time, let it simmer even a little longer.
  
  To make the filling: Combine ricotta, pepper, parsley and eggs in
  medium bowl. Mix thoroughly. Reserve cheeses.
  
  To assemble the casserole: Cook rigatoni according to package
  directions, but reduce cooking time by two minutes. Do not overcook.
  
  Spread sauce over the bottom of a 9x13x2" baking dish. Top with a
  layer of pasta. Top pasta with a little more sauce, then several
  spoons full of ricotta mixture. Spoon together with the back of a
  large spoon. Top with a sprinkling of mozzarella cheese. Top with a
  layer of pasta and repeat process, ending with Parmesan this time.
  Then repeat, ending with mozzarella, etc. Finish with a layer of
  pasta.
  
  Bake for 30-35 minutes, or for about 15 minutes after it begins to
  bubble around edges. Ricotta will rise to top; it should be slightly
  set. Allow to stand 10-15 minutes before serving. Serves six to eight.