Rigatoni and Cheese Casserole

Source: Jan Taylor

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

Cook rigatoni as package directs; drain.

Preheat oven to 350 degrees F.

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 13 x 9-inch baking dish. Top with half the cooked rigatoni, half the ricotta cheese mixture and half the 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.

ENJOY!