Rigatoni a la Angelo's

• 1 package rigatoni pasta
• 1 -2 cup ricotta cheese
• 1 -2 cup shredded cheese (monterray jack, provolone, etc.)
• 6 -8 leftover meatballs, sliced
• 6 cups of homemade marinara sauce or 1 12 jars purchased marinara sauce (such as Paul Newman's)

1. Cook rigatoni until barely al dente, drain well.
2. Mix ricotta with 1-2 cups of the marinara.
3. In a deep baking dish, pour one cup of marinara.
4. Stir remainder of marinara in with rigatoni.
5. Put a 1 inch or so layer of pasta/sauce in dish.
6. Dot ricotta/sauce mixture on top, sprinkle meatball slices and shredded cheese.
7. Continue layering until all ingredients are used.
8. Cover dish tightly.
9. Bake at 325* for 45 minutes.
10. Uncover last 15 minutes.

rigatoni pasta, ricotta cheese, shredded cheese, leftover meatballs, marinara sauce

Taken from www.food.com/recipe/rigatoni-a-la-angelos-63353 (may not work)