Rigatoni and Cheese Casserole

1 lb. rigatoni
1 lb. lean ground beef
2 (26 oz.) jar sauce (or your own homemade)
1 (15 oz.) container ricotta cheese
4 cups (1 lb.) shredded mozzarella cheese
1/4 cup freshly shredded parmesan cheese
2 eggs.

Cook rigatoni as package directs; drain.

Preheat oven to 350*.

In saucepan, over medium heat, cook beef until browned. Add sauce. Cover; simmer 5 minutes.

In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs. Spread 1 cup sauce mixture on bottom of lightly greased 13x9-inch baking dish. Top with half cooked rigatoni, half ricotta cheese mixture and half remaining sauce mixture. Sprinkle remaining mozzarella cheese over top. Repeat layering, ending with sauce mixture. Bake, uncovered, about 45 minutes or until hot and bubbly. Let stand for 15 minutes. Serve with Parmesan cheese if desired.

Serves 10-12.

AUTHOR: Jan