SAUCE:

1 (16 oz.) can whole tomatoes, drained & cut up
1 (15 1/2 oz.) jar spaghetti sauce
1/2 tsp. Italian seasoning

MEATBALLS:

1 lb. lean ground beef, crumbled
1 lg. egg
2 tbsp. grated Parmesan cheese
2 tbsp. dry bread crumbs, can be seasoned
3/4 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. garlic powder
1 (8 oz.) uncooked Rigatoni noodles, prepared as directed on pkg.
1 c. shredded Mozzarella cheese

Makes 4 servings. Combine all the sauce ingredients in a 2 quart casserole. Set aside. Combine all the meatball ingredients in a medium bowl: shape mixture into 12 meatballs. Add the meatballs to the sauce mixture, stirring gently to coat. Cover, microwave at High for 10 to 16 minutes, or until the meatballs are firm and no longer pink in the center, stirring gently to rearrange 2 or 3 times during cooking. Stir in the cooked Rigatoni noodles and sprinkle with Mozzarella cheese. Microwave at High for 2 to 4 minutes, or until the cheese melts, rotating casserole once during cooking time. Total cooking time 12 to 20 minutes.