Ingredients:
1 (16 ounce) packages rigatoni pasta
2 eggs
1 (15 ounce) containers ricotta cheese
3/4 cup grated parmesan cheese
3 -4 minced garlic cloves
2 tablespoons oregano
salt & pepper
2 (26 ounce) jars of your favorite pasta sauce
1 (16 ounce) cans diced tomatoes
1 (8 ounce) containers sour cream
3 cups shredded mozzarella cheese ( 12 oz)
Directions:
Preheat oven to 350 F.
Spray 9×13 inch baking pan with nonstick spray.
Cook rigatoni according to package directions, drain, and divide in half.
In large bowl, beat eggs and stir in ricotta and parmesan cheese, garlic, oregano, salt and pepper.
In large bowl, mix the two jars of pasta sauce with the can of diced tomatoes including juice.
Add 2 cups pasta sauce mix spreading to cover bottom of baking pan.
Add half of cooked noodles over sauce, and top with half of ricotta mixture, dropped by spoonfuls.
Add sour cream, dropped by spoonfuls.
Add 1 cup mozzarella, 2 cups pasta sauce mix, remaining rigatoni and ricotta mixture, and top with 1 cup mozzarella.
Add remaining pasta sauce mix and remaining mozzarella.
Bake covered with foil until bubbly, about 60 minutes.
Uncover and continue cooking about 5-10 minutes or until cheese is melted.
Let stand for 10 minutes before serving.
Servings: 8
Time preparation: 30 min.
Time total: 105 min.