Baked Rigatoni

• 16 ounces pasta, rigatoni 1 pound
• 1/4 cup olive oil
• 2 cloves garlic minced
• 1/2 large onions finely chopped
• 1/4 teaspoon red pepper flakes or cayenne
• 12 ounces tomato paste (one large can)
• 3 cups water
• 14 1/2 ounces italian plum (roma) tomatoes (one can)
• 1 teaspoon oregano dried
• 1 teaspoon basil dried
• salt to taste
• 1 tablespoon sugar
• 1 pound ricotta cheese
• 1 tablespoon parsley leaves dried or fresh chopped
• 2 large eggs lightly beaten
• black pepper to taste
• 8 ounces mozzarella cheese shredded, about 1 cup
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated grated

1. To make the sauce:
2. Heat oven to 350F (180C).
3. In a pot, heat oil and saute garlic, onions and hot-pepper flakes until golden.
4. Stir in tomato paste.
5. Rinse can with the water and add to pot.
6. Simmer 30 minutes.
7. Add all the remaining ingredients.
8. Simmer at least 1 1/2 to 2 hours.
9. If you have more time, let it simmer even a little longer.
10. To make the filling: Combine ricotta, pepper, parsley and eggs in medium bowl.
11. Mix thoroughly.
12. Reserve cheeses.
13. To assemble the casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes.
14. Do not overcook.
15. Spread sauce over the bottom of a 9x13x2 inch baking dish.
16. Top with a layer of pasta.
17. Top pasta with a little more sauce, then several spoons full of ricotta mixture.
18. Spoon together with the back of a large spoon.
19. Top with a sprinkling of mozzarella cheese.
20. Top with a layer of pasta and repeat the process, ending with Parmesan cheese this time.
21. Then repeat, ending with mozzarella, etc.
22. Finish with a layer of pasta.
23. Bake for 30 to 35 minutes, or for about 15 minutes after it begins to bubble around edges.
24. Ricotta will rise to top; it should be slightly set.
25. Allow to stand 10 to 15 minutes before serving.
26. Serves six to eight.

pasta, olive oil, garlic, onions, red pepper, tomato, water, italian plum, oregano, basil, salt, sugar, ricotta cheese, parsley, eggs, black pepper, mozzarella cheese, parmesan

Taken from recipeland.com/recipe/v/baked-rigatoni-2743 (may not work)