Quick Baked Rigatoni

Here's another recipe hot off the presses. The pan is cooling on top of my stove waiting to spend tomorrow in the fridge.

1 package of rigatoni noodles
1lb. ground beef, browned and drained
1 28oz. can tomato sauce
1 28oz. can crushed tomatoes
1 14oz. can tomato sauce
1/3 C. sugar
3 sprigs ea. fresh oregano, basil, and parsley, chopped fine
2 cloves garlic, crushed
Shredded mozzarella cheese

Cook rigatoni according to package directions, drain and set aside. Combine remaining ingredients except mozzarella cheese in a large saucepan. Simmer 20 to 25 minutes. In a large pyrex pan layer sauce, noodles and then shreddeed mozzarella cheese in that order. You should be able to get two sets of layers. This can be made a day in advance. Refrigerate if you're not going to bake it right away. Otherwise, preheat oven to 375 degrees and bake 30 to 45 minutes until cheese on top starts to brown. You can also put dollops of ricotta in with the sauce and noodles.