1 lb ground beef
1/2 lb sweet Italian sausage (bulk, or casings removed)
1 jar (24 oz.) pasta sauce
1/2 tsp garlic powder
16 oz Skinner®® Rigatoni
1 container (15 oz.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 each egg

Cooking Directions:

1.  Heat oven to 400º F. 

2.  In large saucepan, cook meat until brown; drain. Stir in pasta sauce and garlic powder; heat to boiling.

3.  Meanwhile, prepare pasta according to package directions; drain.

4.  In medium bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/2 cup Parmesan cheese and egg.

5.  Stir together cooked pasta and meat sauce; spread one-half mixture in 13 x 9 x 2-inch baking dish. Spread ricotta mixture evenly over pasta. Spoon remaining pasta mixture over ricotta cheese. Cover with foil; bake 25 minutes. Remove foil; sprinkle with remaining cheeses. Bake 5 minutes or until hot and bubbly. 

MAKE-AHEAD DIRECTIONS:  Prepare recipe as directed, but DO NOT BAKE.  Cover with plastic wrap, then foil.  Refrigerate up to 48 hours.  Remove plastic wrap; replace foil.  Bake as directed, adding 10 minutes to baking time.