This easy and delicious dish uses left over rigatoni. Stand up cooked rigatoni pasta in a spring pan. Pour sauce over the pasta and added grated Parmigiano cheese. Bake at 350°F for 20 minutes. Let sit for 5 minutes, then remove the spring form, slice and serve.
Sauté pasta and sauce from Thanksgiving in EVOO until crispy, then add eggs (beaten). Cook until the eggs set. Select the number of eggs based on the amount of pasta you are using. Top with your choice of cheese (me, I like shredded Parmigiano) and broil until brown.