Baked Rigatoni with Sausage and Spinach

Preheat oven to 325 F.

Cook the rigatoni to al dente, according to package instructions for al dente. While the pasta cooks, warm up your Sausage Bolognese. Or if you don’t have time to make your own, use 7 cups of your favorite sauce.

Lightly butter a 4 quart casserole dish.

In a medium sized bowl, combine cottage cheese, Parmesan cheese, parsley, pepper and eggs.

Drain rigatoni noodles.

Spread ½ cup of sauce into the prepared casserole dish. Begin layering: Spread half of the rigatoni into the dish, then spread half the cottage cheese mixture, then one third of the mozzarella. Then sprinkle on half the chopped spinach leaves and about 3 cups of Bolognese sauce (or half of it).

Begin the second layer: Spread the remaining rigatoni over the top, then the remaining cottage cheese mix, then one third of the mozzarella, the remaining chopped spinach leaves, and the remaining Bolognese.

Spoon the diced tomatoes onto the top of that to evenly distribute them over the last layer of Bolognese. Then pour all of the remaining tomato juices from the can onto the dish.

End with the remaining third of mozzarella cheese. Tent a sheet of foil over the top of the casserole dish or cover it with a lid.

Bake at 325 F for about 35-40 minutes. Depending upon how hot your noodles and sauce were at the beginning the time may vary. You should heat it until bubbling. Once bubbling, remove foil and bake uncovered for another 10 minutes.