Ingredients 1 box rigatoni pasta     ---SAUCE--- 1/4 cup olive oil 2 cloves garlic, minced 1/2 large onion, finely chopped 1/4 teaspoon hot-pepper flakes, or cayenne 12 ounces tomato paste, (one large can) 3 cups water 14 1/2 ounces plum tomatoes, (one can) 1 teaspoon oregano, dried 1 teaspoon basil, dried 1 salt, to taste 1 tablespoon sugar     ---FILLING--- 1 pound ricotta cheese 1 tablespoon parsley, dried or fresh chopped 2 large eggs, lightly beaten 1 pepper, to taste 3/4 cup mozzarella cheese, shredded 3/4 cup parmesan cheese, grated Directions: To make the sauce: Heat oven to 350 degrees F. In a pot, heat oil and saute garlic, onions and hot-pepper flakes until golden. Stir in tomato paste. Rinse can with the water and add to pot. Simmer 30 minutes. Add all the remaining ingredients. Simmer at least 1-1/2 to 2 hours. If you have more time, let it simmer even a little longer. To make the filling: Combine ricotta, pepper, parsley and eggs in medium bowl. Mix thoroughly. Reserve cheeses. To assemble the casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes. Do not overcook. Spread sauce over the bottom of a 9x13x2 inch baking dish. Top with a layer of pasta. Top pasta with a little more sauce, then several spoons full of ricotta mixture. Spoon together with the back of a large spoon. Top with a sprinkling of mozzarella cheese. Top with a layer of pasta and repeat the process, ending with parmesan cheese this time. Then repeat, ending with mozzarella, etc. Finish with a layer of pasta. Bake for 30-35 minutes, or for about 15 minutes after it begins to bubble around edges. Ricotta will rise to top; it should be slightly set. Allow to stand 10-15 minutes before serving. Serves six to eight.