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To make the sauce:
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Heat oven to 350F (180C).
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In a pot, heat oil and saute garlic, onions and hot-pepper flakes until golden.
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Stir in tomato paste.
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Rinse can with the water and add to pot.
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Simmer 30 minutes.
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Add all the remaining ingredients.
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Simmer at least 1 1/2 to 2 hours.
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If you have more time, let it simmer even a little longer.
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To make the filling: Combine ricotta, pepper, parsley and eggs in medium bowl.
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Mix thoroughly.
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Reserve cheeses.
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To assemble the casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes.
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Do not overcook.
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Spread sauce over the bottom of a 9x13x2 inch baking dish.
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Top with a layer of pasta.
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Top pasta with a little more sauce, then several spoons full of ricotta mixture.
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Spoon together with the back of a large spoon.
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Top with a sprinkling of mozzarella cheese.
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Top with a layer of pasta and repeat the process, ending with Parmesan cheese this time.
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Then repeat, ending with mozzarella, etc.
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Finish with a layer of pasta.
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Bake for 30 to 35 minutes, or for about 15 minutes after it begins to bubble around edges.
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Ricotta will rise to top; it should be slightly set.
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Allow to stand 10 to 15 minutes before serving.
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Serves six to eight.
