To make the sauce:

Heat oven to 180ºC .

In a pot, heat oil and saute garlic, onions and hot-pepper flakes until golden.

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- half to 2 hours.

If you have more time, let it simmer even a little longer.

To make the filling: Combine ricotta, pepper, parsley and eggs in medium bowl. Mix thoroughly.

Reserve cheeses.

To assemble the casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes. Do not overcook.

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.

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.

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.

Ricotta will rise to top; it should be slightly set.

Allow to stand 10-15 minutes before serving.

Serves six to eight.