1 tbsp. oil
1/3 c. chopped onion
1/2 tsp. minced garlic
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 tsp. dried basil
1 tsp. salt
1 (15 oz.) container part skim Ricotta cheese
8 oz. Mozzarella cheese, grated
1 lg. egg
1/8 tsp. pepper
1/8 tsp. cloves or nutmeg
8 oz. mostaccioli or ziti

Heat oil in large saucepan over moderately high heat. Add onion and garlic and cook 2-3 minutes, stirring constantly until onion is translucent; stir in tomatoes, tomato paste, tomato sauce, basil and 1/2 teaspoon salt. Bring to a boil, then reduce heat to moderately low, cover pan and simmer 20 minutes, stirring occasionally.

In medium size bowl, mix cheeses, egg, pepper, cloves and the remaining 1/2 teaspoon salt. Heat oven to 350 degrees. Cover the bottom of a 2 1/2 quart oblong baking dish with 1 cup of the tomato mixture, sprinkle with half the cooked mostaccioli. Cover with half the cheese mixture, 2 more cups of the tomato sauce and remaining mostaccioli. Top with remaining cheese mixture. Bake 20-25 minutes until sauce is bubbly and cheese is melted.