Baked Rigatoni

Heat the oil in a sauce pan over medium heat and add the Italian sausage (and/or mushrooms). Cook until browned. If you are adding any veggies or mushrooms, add them now and cook until tender.

Stir in the garlic and cook for another minute or two.

Add the tomatoes and simmer over medium heat until somewhat thickened. Season to taste. Add a pinch of sugar if needed.

Preheat oven to 350F.

Cook the rigatoni in boiling water, about 1 minute less than package directions. Drain and rinse, then toss with the parmesan cheese in a large bowl.

Oil your pan and put it on a sheet pan. Put sauce in the bottom to cover.

Line up the rigatoni, standing on their ends and fill the pan.

In a food processor, mix together the ricotta, mozzarella, parmesan, eggs and parsley until well combined and smooth. Fill a pastry bag or food storage bag and snip a small hole in the bottom or a corner.

Fill the rigatoni with the cheese filling. Pipe any filling left into the spaces between noodles.

Ladle sauce on top of the rigatoni.

Bake in the oven for 20 minutes, then remove and sprinkle over the mozzarella cheese.

Return to the oven and cook for about 20 minutes more, until the cheese is bubbly and beginning to brown.

Let rest about 10-15 minutes before serving. Use a thin knife to separate pasta and cheese from the sides, being careful not to scratch your pan.

Place the pan on a tall cup, then ease the sides down.

Serve with garlic bread or a salad.