Baked Rigatoni - cooking recipe

Ingredients

2 Tbsp. cooking oil
1 small green pepper, diced
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 jar (4 1/2 oz.) sliced mushrooms (undrained)
2 tsp. sugar
1 1/2 tsp. salt
1/4 c. chopped fresh parsley
2 Tbsp. butter or margarine
1 carton (15 oz.) Ricotta cheese
1 medium onion, chopped
1 can (28 oz.) whole tomatoes, cut up
3/4 c. water
3 garlic cloves, minced
1 bay leaf
1 tsp. oregano
1/4 tsp. pepper
1 lb. rigatoni
2 eggs, beaten
1/2 c. grated Parmesan cheese
additional Parmesan cheese

Preparation

In a large skillet, heat oil over medium-high.
Cook onion and green pepper until tender.
Add tomatoes, sauce, paste, water, mushrooms, herbs and seasonings.
Simmer, uncovered, for 30 minutes.
Remove bay leaf.
Cook rigatoni according to package directions; drain and toss with butter.
Mix eggs, Ricotta and Parmesan cheese.
Stir into rigatoni mixture and spoon into 13 x 9 x 2-inch baking dish.
Top with tomato mixture; bake at 350\u00b0 for 30 to 40 minutes or until heated through.
Sprinkle with additional Parmesan cheese.