First course (suitable for vegetarians)
1 lb rigatoni
1 cup ricotta cheese
2 cans peeled tomatoes (8 oz each)
3 tbsp parmigiano, grated
butter, salt, pepper
Put a pot of water to boil; when it's ready, add salt and pasta; preheat oven to 350.
Chop the tomatoes and, together with their sauce, add them to the ricotta cheese; adjust of salt and pepper.
Drain the rigatoni and put them in a bowl, pour the sauce over them and toss lightly.
Place in a buttered 2-quart casserole and sprinkle with parmigiano; dot with butter and bake, uncovered, about 20 minutes until the cheese is golden.