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1
Preheat oven to 325 F.
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2
Cook the rigatoni to al dente, according to package instructions for al dente.
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3
While the pasta cooks, warm up your Sausage Bolognese.
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4
Or if you dont have time to make your own, use 7 cups of your favorite sauce.
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5
Lightly butter a 4 quart casserole dish.
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6
In a medium sized bowl, combine cottage cheese, Parmesan cheese, parsley, pepper and eggs.
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7
Drain rigatoni noodles.
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8
Spread 1/2 cup of sauce into the prepared casserole dish.
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9
Begin layering: Spread half of the rigatoni into the dish, then spread half the cottage cheese mixture, then one third of the mozzarella.
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10
Then sprinkle on half the chopped spinach leaves and about 3 cups of Bolognese sauce (or half of it).
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11
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.
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12
Spoon the diced tomatoes onto the top of that to evenly distribute them over the last layer of Bolognese.
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13
Then pour all of the remaining tomato juices from the can onto the dish.
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14
End with the remaining third of mozzarella cheese.
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15
Tent a sheet of foil over the top of the casserole dish or cover it with a lid.
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16
Bake at 325 F for about 35-40 minutes.
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17
Depending upon how hot your noodles and sauce were at the beginning the time may vary.
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18
You should heat it until bubbling.
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19
Once bubbling, remove foil and bake uncovered for another 10 minutes.
