1 (28 ounce) can Muir Glen organic whole peeled tomatoes, crushed with your hands
1 pound rigatoni pasta
1 cup freshly grated parmesan cheese
2 cups shredded mozzarella
Directions
1Preheat oven to 400.
2Heat the oil in large skillet over medium-high. Add the meat and cook until it’s browned all over, about 5 minutes. Add the garlic, crushed red pepper, and a good pinch of salt and pepper. Saute another minute. Add the crushed tomatoes and simmer 20 minutes.
Cook the rigatoni until it’s slightly underdone. Drain and rinse with cool water. Toss with parmesan cheese. Lightly oil a 9-inch pan. Tightly pack the rigatoni in the pan, standing on their ends.
Pour the meat sauce over the pasta. Push the meat down into the holes as best you can.
Slide into the oven for 15 minutes. Top with mozzarella cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly.
yumi!