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Night Before Rigatoni Bake

  1 jar (1 lb. 10 oz.) plus 1/2 jar favorite spaghetti sauce, divided
  1 (1 lb.) box rigatoni
  32 oz. ricotta cheese
  8 oz. shredded mozzarella
  1/2 cup grated Parmesan
  2 eggs, beaten
  1 tablespoon parsley
  1/2 teaspoon salt
  1/4 teaspoon pepper

    Cook rigatoni until al dente', drain and set aside. Pour entire contents of 1 jar of spaghetti sauce in 13 x 9 inch pan.

    In medium sized bowl, combine ricotta cheese, mozzarella, parmesan, eggs, parsley, salt and pepper. Thoroughly mix in cooked rigatoni. Spread rigiatoni mixture over sauce in pan. Top with 1/2 jar of spaghetti sauce. Cover and refrigerate overnight.

    Take out of oven 1 hour before cooking. Bake at 350 degrees F. for 1 hour.

    Contributed by - Carol K.

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