1 lbs small rigatoni
2 jars Ragu sautéed onion and garlic pasta sauce
2 sm cans Contadina roasted garlic paste
1 14.5 oz can Progresso Italian diced tomatoes
2 cups shredded whole milk mozzarella
1 lbs block cheese - whole milk mozzarella

SAUCE:

Combine pasta sauce, paste and diced tomatoes. Simmer on stove for 45 minutes. Stir occasionally (the longer the sauce simmers the better it tastes)

In the meantime, cook rigatoni according to package. Slice cheese block into semi-thick slices.

Pre-heat oven to 375°F.

In 9x13 deep casserole dish, layer as follows cover bottom of dish with sauce, then a layer of rigatoni, then a layer of sauce, then a layer of the shredded cheese, another layer of rigatoni, layer of sauce, then the last layer, spread the cheese slices over entire casserole. Cover and bake at 375 degrees for 20 minutes. Remove foil and bake an addition 25 minutes. *****TIPS: To avoid dryness, be generous with sauce layers, pasta really soaks it up while baking. Use toothpicks at each end to keep the foil from sticking to the cheese.

Submitted by: GINA /CLEVELAND OH