Preparation:
In a large skillet, heat oil over medium-high. Cook onion and green pepper until tender. Add tomatoes, sauce, paste, water, mushrooms, herbs and seasonings. Simmer, uncovered, for 30 minutes. Remove bay leaf. Cook rigatoni according to package directions; drain and toss with butter. Mix eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture and spoon into a 13-in. x 9-in. x 2-in. baking dish. Top with tomato mixture; bake at 350 degrees for 30 to 40 minutes or until heated through. Sprinkle with additional Parmesan cheese. |
