Ingredients
1 medium onion, chopped1 small green pepper, diced2 tablespoons canola oil1 can (28 ounces) diced tomatoes, drained1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste3/4 cup water1 jar (4-1/2 ounces) sliced mushrooms, drained1/4 cup minced fresh parsley3 garlic cloves, minced1 bay leaf2 teaspoons sugar1-1/2 teaspoons salt1 teaspoon oregano1/4 teaspoon pepper1 package (16 ounces) rigatoni2 tablespoons butter2 large eggs, lightly beaten1 carton (15 ounces) ricotta cheese1/2 cup grated Parmesan cheeseAdditional Parmesan cheese
Preparation
In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf.
Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.
