16 oz package of rigatoni noodles
15 oz. ricotta cheese (cottage cheese is okay as a substitute)
32 oz of spaghetti sauce
12-16 oz mozzarella cheese
1/2 C Parmesan cheese
Cook noodles. In a separate bowl, mix all remaining ingredients. Once noodles are cooked, mix all ingredients together and pour into a 9x13 pan (though, for our family I always cook half of this in a disposable tin and half of it in a 1 1/2 qt casserole dish and freeze half immediately). Pour a little bit more sauce on the top and cover with foil. Bake at 350 degrees for 30-35 minutes.
***Most cans of sauce don't come in 32 ounces, so I buy the cheap brand (Hunts??) and always keep some sauce in an old ketchup bottle in the fridge. That way I can use the entire can of the cheap sauce and then squirt sauce on the top from my bottle in the fridge. I also use it for things like mini-pizzas, dipping sauce, and to squirt over plates of spaghetti for the kids. Works wonders--and it is nice to have sauce on hand!
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