1 lg. can plum tomatoes
1 lg. can crushed tomatoes
1/4 clove garlic bulb, minced
1/4 sm. onion, minced
Vegetable oil
Salt & pepper
5 or more leaves of basil, fresh if possible (or frozen)
1 lb. bag imported Rigotoni pasta
1 lb. Mozzarella cheese

OPTIONAL:

2 hard boiled eggs
Ground chopped meat, browned
Ricotta cheese
Parmigiana cheese

1. Prepare sauce ahead of time. In a large saucepan coat bottom with vegetable oil. Brown lightly the garlic and onion. Add tomatoes and bring to a boil. Reduce heat, add spices. Let simmer at least 2 hours, stirring occasionally.

2. In a very large pot, boil water for pasta. Cook pasta al dente (firm).

3. While pasta is cooking, cut up Mozzarella into small pieces. At this time prepare optional ingredients.

4. Coat the bottom of a large baking pan (dish) with tomato sauce. Add 1/2 of the pasta and distribute sauce and Mozzarella evenly. Mix well. Add remaining pasta, sauce and Mozzarella, keeping a handful of Mozzarella for the top layer in pan. Add optional ingredients to above mixture (if desired).

5. Bake in hot oven, 350 degrees, for 45 minutes or until crispy top and bubbly.

6. Some sauce may be reserved for topping each individual portion, according to taste.