Rigatoni a la Angelo's

This dish is fashioned after my favorite at Angelo's Restaurant in Wichita, Kansas. It is a great way to use leftover meatballs or Italian sausage. Also delicious with vegetarian Italian sausage.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  package rigatoni pasta
• 1 -2  cup ricotta cheese
• 1 -2  cup  shredded cheese (monterray jack, provolone, etc.)
• 6 -8  leftover  meatballs, sliced
• 6  cups  of homemade  marinara sauce or 1 1⁄2 jars  purchased  marinara sauce (such as Paul Newman's)

Directions

1. Cook rigatoni until barely al dente, drain well.
2. Mix ricotta with 1-2 cups of the marinara.
3. In a deep baking dish, pour one cup of marinara.
4. Stir remainder of marinara in with rigatoni.
5. Put a 1 inch or so layer of pasta/sauce in dish.
6. Dot ricotta/sauce mixture on top, sprinkle meatball slices and shredded cheese.
7. Continue layering until all ingredients are used.
8. Cover dish tightly.
9. Bake at 325* for 45 minutes.
10. Uncover last 15 minutes.