Member Jake Fletcher sent this tasty recipe to the cooperative. Enjoy!

• 1 lb. ground chuck
• 1 jar (28 oz.) pasta sauce
• 1 lb. ricotta cheese
• 2 eggs
• 1 box (16 oz.) rigatoni or mostaccioli rigate
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. dried Italian parsley
• 1 lb. shredded mozzarella cheese
• Salt and pepper

Brown ground chuck; season with salt and pepper; drain. Prepare pasta sauce with beef according to package directions. Boil water for pasta; season with salt. Cook pasta until just firm. Whisk ricotta cheese with eggs, parsley, oregano and basil until completely blended. Layer half of the pasta in the bottom of a 9 x 13 deep-dish roaster or lasagna pan. Top with half of the ricotta cheese and half of the meat sauce. Repeat with remaining pasta, cheese and sauce, and top with mozzarella cheese. Bake at 350 degrees F until cheese on top is golden brown. Makes 6-8 servings.