Shelly's Recipe

BAKED PASTA CASSEROLE

Category: Pasta - Baked

3 medium onions, finely chopped
3 cloves garlic, crushed
2 tbsp olive oil
1 (28 oz can) diced plum tomatoes
1 (5 1/2 oz) can tomato paste
1/4 cup chopped fresh parsley
Dash nutmeg
1 tsp salt
1/4 tsp pepper
1 tbsp honey
1 tsp oregano, crumbled
1 tsp basil, crumbled
2 containers ricotta cheese
2/3 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/4 tsp pepper
1 lb rigatoni
3 tbsp grated Parmesan cheese

In a large skillet, sauté onions and garlic in oil until softened, about 10 minutes. Add next 8 ingredients. Cover and simmer 30 minutes, stirring occasionally; keep warm.

Combine ricotta cheese with next 4 ingredients. Set aside. Cook pasta according to pkg directions; drain. Spread 1 cup of sauce in bottom of a deep lasagna pan. Top with half of pasta, half of cheese mixture and half of remaining sauce. Repeat layers.

(Casserole may be prepared to this point and refrigerated for up to 24 hours or frozen for up to 1 month. Thaw in refrigerator before proceeding.) Cover and bake at 350 for 40 minutes. Uncover, sprinkle with 3 tbsp Parmesan cheese and bake an additional 20 - 25 minutes. Serves 6-8