Categories: Pasta, Main dish, Italian 
      Yield: 8 servings 
  
-------------------------------FOR THE SAUCE------------------------------- 
    1/4 c  Olive oil 
      2    Garlic cloves,minced 
    1/2 lg Onion,finely chopped 
    1/4 t  Hot-pepper flakes 
      1 cn Tomato paste (12 oz) 
      3 c  Water 
      1 cn Plum tomatoes (14 1/2 oz) 
      1 t  Dried oregano 
      1 t  Dried basil 
      1 t  Salt,or to taste 
      1 T  Sugar 
 
------------------------------FOR THE FILLING------------------------------ 
      1 lb Ricotta cheese 
      1 T  Parsley 
      2    Eggs,lightly beaten 
           Pepper to taste 
    3/4 c  Shredded mozzarella cheese 
    3/4 c  Grated Parmesan cheese 
  
  To make the sauce: Heat oven to 350'F. In a pot, heat oil and saute 
  garlic, onions and hot-pepper flakes until golden. 
   
  Stir in tomato paste. Rinse can with the water and add to pot. Simmer 
  30 minutes. 
   
  Add all the remaining ingredients. Simmer at least 1-1/2 to 2 hours. 
  If you have more time, let it simmer even a little longer. 
   
  To make the filling: Combine ricotta, pepper, parsley and eggs in 
  medium bowl. Mix thoroughly. Reserve cheeses. 
   
  To assemble the casserole: Cook rigatoni according to package 
  directions, but reduce cooking time by two minutes. Do not overcook. 
   
  Spread sauce over the bottom of a 9x13x2" baking dish. Top with a 
  layer of pasta. Top pasta with a little more sauce, then several 
  spoons full of ricotta mixture. Spoon together with the back of a 
  large spoon. Top with a sprinkling of mozzarella cheese. Top with a 
  layer of pasta and repeat process, ending with Parmesan this time. 
  Then repeat, ending with mozzarella, etc. Finish with a layer of 
  pasta. 
   
  Bake for 30-35 minutes, or for about 15 minutes after it begins to 
  bubble around edges. Ricotta will rise to top; it should be slightly 
  set. Allow to stand 10-15 minutes before serving. Serves six to eight.