Rigatoni and Cheese Casserole

Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente, then drain and set aside.

Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks, until no pink remains. Drain excess fat if needed.

Stir in the spaghetti sauce to the cooked beef and simmer for 5 minutes to blend the flavors.

In a large bowl, combine the ricotta cheese, mozzarella cheese, shredded Parmesan cheese, and eggs, mixing until well blended.

Add the cooked rigatoni to the cheese mixture and fold together gently until the pasta is evenly coated.

Spread half of the beef and sauce mixture on the bottom of a 9x13 inch baking dish. Top with half of the rigatoni and cheese mixture.

Layer the remaining beef and sauce mixture, then top with the remaining rigatoni and cheese mixture, spreading it evenly.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 20 minutes until the top is lightly golden and the edges are bubbly.

Let the casserole rest for 5 minutes before serving to allow it to set.