Meatless Rigatoni Casserole

Ingredients

• 1 lb (450 g) pkg rigatoni
• 4 cups Marinara Sauce, prepared
• 1 can (28 oz/796 ml) diced tomatoes
• 1 can (28 oz/796 ml) crushed tomatoes
• 3 tbsp Marinara Sauce Mix
• 2 tbsp Herb & Garlic Dip Mix
• Sea Salt, to taste
• 2 eggs
• 2 cups part skim ricotta cheese
• ¹⁄₄ cup grated Parmesan cheese
• 2 cups shredded partly skimmed Mozzarella cheese, divided

Preparation

1. Preheat oven to 350° F (175° C).
2. Cook rigatoni according to package directions.
3. Simmer Marinara Sauce and Herb & Garlic Dip Mix for 10 minutes. Season to taste with freshly ground Sea Salt.
4. Beat eggs in large mixing bowl. Add ricotta, Parmesan, and 1 cup mozzarella.
5. Spread 1 1⁄2 cups sauce on bottom of a 9" x 13" baking dish. Top with 1⁄2 of rigatoni, 1⁄2 egg and cheese mixture, and 1⁄2 cup grated mozzarella.
6. Repeat next layer, ending with sauce. Top with remaining mozzarella.
7. Bake, uncovered for 30 to 35 minutes or until bubbling.