Baked Pasta Supreme

• 1 1/4 lb. bulk Italian sausage
• 1 (15 oz.) container Ricotta cheese
• 1/2 tsp. nutmeg
• 1 tsp. salt
• 1/2 tsp. white pepper
• 2 Tbsp. chopped parsley
• 3 c. tomato sauce
• 1 lb. rigatoni (uncooked)
• 1/4 c. grated Parmesan cheese

1. Cook rigatoni; keep warm.
2. In skillet, brown sausage, breaking up until no pink remains.
3. Drain thoroughly.
4. Reserve meat.
5. In medium size bowl, mix Ricotta cheese, nutmeg, salt, pepper and parsley.
6. Set aside.
7. Generously grease 9 x 13-inch pan.
8. Spoon 1/3 sauce over bottom of pan.
9. On top of sauce, spread even layers of 1/2 cooked rigatoni, then all of cooked sausage, then Ricotta mix, then remaining cooked rigatoni, then remaining tomato sauce and finally Parmesan sprinkled evenly over all.
10. Cover with foil. Preheat oven to 400u0b0; bake, covered, 15 minutes.
11. Remove cover; bake another 5 to 10 minutes or until mixture is browned and bubbling.

italian sausage, ricotta cheese, nutmeg, salt, white pepper, parsley, tomato sauce, rigatoni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328120 (may not work)