Ingredients

1 box Rigatoni, cooked
1 lb. 10oz. jars of your favorite
   pasta sauce, plus ½ jar for
   topping
1 lb. Mild pork sausage, cooked
1 lb. Ricotta cheese
1 lb. Mozzarella cheese, shredded
5 eggs, beaten
1 cup grated Parmesan, plus
   extra for topping
1 t Salt
½ t White pepper
1 t Parsley
½ t Each Sage & Thyme

Directions

1.Mix the cheeses, eggs, herbs, salt and
    pepper in a large bowl. 
2. Add the cooked Rigatoni, pasta sauce
   and sausage. 
3. Pour into a large 10” x 16” pan. 
4. Bake for 45 minutes at 350 degrees
   until bubbling. 

Serves 10.

This Rigatoni dish is to accompany Willowcroft 2001 Cabernet Franc, which won two important medals this year; a Silver in the San Diego National, and a Bronze in the Pacific Rim International. It is light but has enough tannin to give it a pleasant finish.   Serve at cellar temperature (65degrees).