1 tbsp. salt
3 qt. boiling water
2 tbsp. all-vegetable shortening
3/4 c. chopped onion
1 clove garlic, minced
Tomato sauce (below)
2 lbs. ground beef
2 eggs, beaten
1/2 c. dry bread crumbs
3 tbsp. chopped parsley
Salt & pepper

Add tablespoon of salt to rapidly boiling water. Gradually add 8 or 10 rigatoni so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander, then rinse with cold water and drain again. Spread rigatoni out on tray. Melt shortening in large skillet, add onion and garlic and cook over medium heat until golden brown. Add beef and cook, stirring constantly, until lightly browned. Remove meat mixture from heat and cool slightly, then blend in eggs, bread crumbs and parsley. Season to taste with salt and pepper. Stuff rigatoni with meat mixture. Arrange stuffed rigatoni in shallow 3 quart casserole. Pour tomato sauce (below) over rigatoni. Bake, uncovered in 350 degree oven for 30 minutes, spooning sauce over top occasionally.

TOMATO SAUCE:

1 can tomato sauce
1 c. beef bouillon
1 tbsp. lemon juice
Salt & pepper