Baked Rigatoni

You will need...

• 1 box (1 lb.) Rigatoni
• 1 lb. Italian Sausage
• 1 yellow onion, minced
• 1 small box of fresh mushrooms, sliced
• 1 jar Prego chunky garden Italian Sauce (24 oz.)
• 1 small can Diced Tomato
• 1 small can Tomato Paste
• 1/2 cup sugar (add more sugar if you like it sweeter)
• 2 Tbsp. Soy Sauce
• Salt and ground black pepper to your taste
• 1 bag (16 oz.) shredded cheese, Italian mix
• 1/3 cup Parmesan Cheese

Make it...

1. Cook Rigatoni in a large pot as the cooking direction on the box. Remove from the heat when it is 80% cooked and drain the water. Pour in a 9x13 inch baking pan. Don't raise with cold water.
2. In another big pot, cook yellow onion and sausage with 1 Tbsp. cooking oil on high heat. Add mushrooms after sausage is fully cooked. Then add Italian sauce, diced tomato, tomato paste, sugar, soy sauce, salt and pepper together, bring to boil. Turn down the heat to low and simmer for 20-30 minutes.
3. Pour the meat sauce over the cooked Rigatoni and mix together. Sprinkle shredded Italian cheese mix over pasta, then sprinkle Parmesan cheese over the top.
4. Bake in the preheated oven at 350 degrees F, for 20-30 minutes until the cheeses are melted.