STUFFED RIGATONI

1 package rigatoni -- cooked

***Sauce***

2 cloves crushed garlic
1/2 cup minced onion
1 tablespoon olive oil
1 cup tomato sauce
1 cup water (more if needed)
1 cup ketchup
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 bay leaf
1 teaspoon whole leaf oregano

***Stuffing***
1 pound sausage
3/4 cup dry bread crumbs
1/2 cup milk
1/2 cup grated Parmesan cheese
1 egg

PREPARATION:

Cooked rigatoni should be quite firm so be sure to undercook by 4-5 minutes. The pasta will finish cooking in the oven. Saute onion in olive oil until almost transparent. Add other sauce ingredients; simmer for 30 minutes; remove bay leaf.

Stuff each rigatoni with sausage mixture, using a pastry bag or a zip lock bag. Cut off a corner from the bottom of the bag. Add to casserole dish; pour sauce over rigatoni and bake 30-40 minutes at 350 F.