Every year my husband goes with his brothers and father down to the Indianapolis 500.  They camp out and dine on an abundance of grilled items.  The moment he walks in the door at home, he’s in the mood for a non-meat, non-grilled,  non-smokey meal!  So, for the past 2 years I’ve been making my mother-in-law’s Stuffed Rigatoni for him.  It’s so simple, yet so good.  There’s something about the Swiss cheese instead of your typical mozzarella that really makes this dish shine.  I’ve also added some crushed red pepper in between layers for a spicy kick.

Stuffed Rigatoni

serves 4 – 6

3/4 of a box of rigatoni pasta, cooked and drained
8 oz block of swiss cheese
1 jar Prego Traditional Sauce (I used about 1 1/4 jars)
Parmesan cheese

Cut swiss cheese into small, rectangular shaped pieces that will fit into the hole of the rigatoni.

Place some sauce in the bottom of an 8 x 8 inch pan.

Line up each cheese-filled pasta along the bottom to make the first layer.  Top with sauce.

Continue to make 3 layers total.  Top with sauce and Parmesan cheese.

Bake at 350 degrees for 30 – 40 minutes, until bubbly and the cheese has melted.  Let cool a few minutes, and serve.

~M