Sausage Stuffed Rigatoni

• 1 large onion, finely chopped
• 3 tablespoons olive oil
• 2 (6 ounce) cans tomato paste
• 1 (28 ounce) can Italian tomatoes
• 4 cups water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 1 bay leaf
• 2 lbs ground hot Italian sausage
• 3/4 cup Italian seasoned breadcrumbs
• 1/3 cup milk
• 2 eggs
• 1 (16 ounce) package rigatoni pasta, cooked 5 minutes, then drained
• grated parmesan cheese

1. Saute onion in olive oil.
2. Pour onions, tomato paste, tomatoes, water, and seasonings into a 3 quart saucepan.
3. Stir well.
4. Cover and simmer for 1 hour.
5. Remove bay leaf.
6. Brown sausage and add bread crumbs.
7. Mix milk and eggs together and add to meat mixture.
8. Mix well.
9. Cool.
10. Stuff each rigatoni with meat mixture.
11. Place a layer of rigatoni in 4 quart casserole.
12. Pour some of the tomato sauce over noodles and sprinkle with cheese.
13. Repeat layers.
14. Bake at 350 for 1 hour.

onion, olive oil, tomato paste, italian tomatoes, water, sugar, salt, pepper, oregano, bay leaf, ground hot italian sausage, italian seasoned breadcrumbs, milk, eggs, rigatoni pasta, parmesan cheese

Taken from www.food.com/recipe/sausage-stuffed-rigatoni-178855 (may not work)