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1 lb. Ronzoni rigatoni #27
7 to 8 c. your favorite spaghetti sauce
1 lb. Ricotta cheese
8 oz. thinly sliced Mozzarella cheese
1/2 c. grated Parmesan cheese

Cook rigatoni as directed 15 to 20 minutes. Drain well. In an oven- proof dish, pour 2 cups spaghetti sauce. Layer 1/2 of rigatoni onto sauce. Spread Ricotta cheese over pasta, then add 1/4 cup Parmesan followed by half of the Mozzarella. Cover with sauce. Repeat with remaining pasta, Parmesan, and Mozzarella. Spoon additional sauce over the top and put into preheated oven at 375 degrees. Bake until hot and bubbly.
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