To make the sauce:
1. Heat oven to 350 degrees F. In a pot, heat oil and saute garlic, onions and hot-pepper flakes until golden.
2. Stir in tomato paste. Rinse can with the water and add to pot. Simmer 30 minutes.
Add all the remaining ingredients. Simmer at least 1-1/2 to 2 hours.
3. If you have more time, let it simmer even a little longer.

To make the filling:
1. Combine ricotta, pepper, parsley and eggs in medium bowl. Mix thoroughly.
Reserve cheeses.
2. To assemble the casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes. Do not overcook.
3. Spread sauce over the bottom of a 9x13x2 inch baking dish. Top with a layer of pasta. Top pasta with a little more sauce, then several spoons full of ricotta mixture.
4. Spoon together with the back of a large spoon. Top with a sprinkling of mozzarella cheese. Top with a layer of pasta and repeat the process, ending with parmesan cheese this time.
5. Then repeat, ending with mozzarella, etc. Finish with a layer of pasta. Bake for 30-35 minutes, or for about 15 minutes after it begins to bubble around edges.
6. Ricotta will rise to top; it should be slightly set. Allow to stand 10-15 minutes before serving.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.