Prep large 9 x 13 baking dish: lightly spray with oil; set aside
spray oil
Make sauce and keep on warm (see recipe notes)
3 cups pasta sauce, 1 tablespoon Italian seasonings, 1 tablespoon crushed red pepper
Bring large stock pot of water to rolling boil; add rigatoni pasta; cook for 12 minutes; drain
1 lb. Rigotini pasta, water to cover pasta
While pasta is cooking, cut Mozzarella cheese into 24 cubes; shred the remainder and set aside; Shred Parmesan and set aside
6 oz. Mozzarella cheese, ½ cup Parmesan cheese
Pour drained pasta into baking dish; tuck in cubes of Mozzarella cheese; pour sauce over pasta and combine well; sprinkle remaining shredded Mozzarella and Parmesan over sauce
6 oz. Mozzarella cheese, 3 cups pasta sauce
Bake at 350ºF uncovered and until cheese is melted (about 15 minutes)
Notes
This recipe can be made with either homemade San Marzano sauce or jarred, pre-made sauce.