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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