8 oz. rigatoni
2 c. homemade sauce or 1 jar spaghetti sauce
1 c. creamed cottage cheese or Ricotta cheese
2 oz. Mozzarella cheese, thinly sliced
1/2 c. grated Parmesan cheese

Cook rigatoni as directed, drain. In bottom of a 2 quart casserole put a few spoonsful of sauce. Arrange half the rigatoni in pan, cover with all the ricotta cheese. Top with half the sauce, Mozzarella and Parmesan cheese. Arrange in layers the remaining rigatoni, sauce, Mozzarella and Parmesan cheese. Bake at 375 degrees for 25 minutes. Serves 4 to 6.