2 cups reg. long grain rice
1 lb. ground beef
1 onion, chopped
1 (29 oz.) can tomatoes
1 (15 oz.) can tomato paste
1 tsp. salt
1 tsp. sugar
1/2 tsp. oregano
1/4 tsp. pepper
1 (16 oz.) container ricotta cheese (2 c.)
1/4 cup water
1 egg
8 oz. mozzarella cheese

Prepare rice as label directs.

Meanwhile, in skillet over medium heat, cook ground beef and onion until all pan juices evaporate and beef is browned, stirring occasionally. Add tomatoes with their liquid and next 5 ingredients; heat to boiling over high heat. Reduce heat to low; cover; simmer 5 minutes to blend flavors, stirring occasionally.

Preheat oven to 375°F.

In medium bowl, combine ricotta cheese, water and egg.

In 13x9-inch baking dish, spoon 1/3 meat sauce. Sprinkle sauce with 1/2 of cooked rice; top with 1/2 ricotta mixture; then with 1/3 meat sauce and 1/2 mozzarella cheese. Repeat; cover baking dish with foil and bake at 375°F for 30 minutes or until hot and bubbly.

Serves 12.