16 oz. lg. rigatoni
2 (30 oz.) tomato sauce
2 to 3 (5 oz.) pkg. Romano cheese
Italian style bread crumbs
Chopped fresh parsley
Oregano
Sliced Mozzarella
Fresh sliced tomatoes
Olive oil
Salt

Cook the pasta al dente and dress with a little tomato sauce.

Cover the bottom of a baking dish with tomato sauce, a layer of pasta, a layer of grated Romano cheese, Italian style bread crumbs, chopped fresh parsley and oregano. Cover with a layer of sliced Mozzarella. Repeat layers.

Over the last layer, arrange fresh sliced tomatoes, sprinkle a little salt, a little grated Romano cheese, parsley, oregano and bread crumbs. Dribble a little olive oil over the top. Bake in hot 325 degree oven for 45 minutes to an hour.