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Cook rigatoni as directed then drain. In bottom of
2-quart casserole (or 9-inch square) pan put a few
spoonfuls of sauce. Arrange half the rigatoni in
pan and cover with all the ricotta cheese. Top
with half the sauce, mozzarella and Parmesan
cheese. Arrange in layers the remaining rigatoni,
sauce, mozzarella and Parmesan cheese. Bake at
375° for 25 minutes.
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