Recipe - Baked Rigatoni

FOR THE SAUCE
One fourth cup Olive oil
2 Garlic cloves,minced
One half lg Onion,finely chopped
One fourth teaspoon Hotpepper flakes
1 cn Tomato paste (12 oz)
3 cup Water
1 cn Plum tomatoes (14 One half oz)
1 teaspoon Dried oregano
1 teaspoon Dried basil
1 teaspoon Salt,or to taste
1 tablespoon Sugar

FOR THE FILLING
1 pound Ricotta cheese
1 tablespoon Parsley
2 Eggs,lightly beaten
Pepper to taste
Three fourths cup Shredded mozzarella cheese
Three fourths cup Grated Parmesan cheese

To make the sauce: Heat oven to 350'F. In a pot, heat oil and saute
garlic, onions and hotpepper 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 1One half 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 3035 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 1015 minutes before serving. Serves six to eight.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip