This week's Recipe of the Week is brought to us by Jodimarie, a sister cook, who likes good food, fast.  Her 4 Cheese rigatoni is a big hit with her family.  Jodi hopes your family will enjoy this as much as her family does.

A few words from Jodi:

This is a recipe I made up when I didn't want to spend the time to make sauce and layer lasagna.  I call it "4 Cheese Rigatoni Bake" but it comes out different each time I make it, depending on what I have on hand, or can find at the store. When I am in a hurry, instead of grating my own cheese I use 1 1/2 bags of Italian blend grated cheese that has 4 cheeses in it (mozzarella, provolone, parmesan and asiago), so with the ricotta I end up with 5.  My girls love it and every time they have a friend over they ask me to make it. It has always been a hit.  Even from the first time I experimented.

4 Cheese Rigatoni Bake

What you need:

• 1 lb. rigatoni, penne, fusilli or bowties, cooked al dente (don't over cook because you are going to bake it too)
• 1 28 to 32 oz. jar/can of your favorite spaghetti sauce
• 1 7 oz can of mushroom slices or pieces, 2 if you really like mushrooms like I do. (optional if you don't. Sliced olives are good too!) additional tomato sauce or canned diced tomatoes if desired, (one 8 oz can of each or one 16 oz can of either)
• Filling:
• 1 lb. ricotta or cottage cheese
• 1 8 to 12 oz. ball of mozzarella cheese, grated.
• 4 to 6 oz of cheddar or provolone grated (or some of each)
• 1/4 to 1/2 cup grated parmesan
  (all amounts of  the grated cheeses can be adjusted for the size of your family and your dietary needs. If you have a larger group or really like cheese use about 3 to 3 1/2 cups total, otherwise 2 1/2 cups total is good. I don't use the fat free cheeses because they don't melt well)
• 1 or 2 eggs beaten or equivalent egg substitute
• Minced garlic, salt, pepper, oregano and basil to your taste

What you do:

1. Heat oven to 375 degrees, lightly oil or spray a 9" x 13" baking dish.
2. Cook pasta, drain don't rinse.  Return to the pan with heat on low, add the spaghetti sauce.  The pasta should be fairly saucy.  You can add the tomatoes or tomato sauce if desired or needed to make it saucier.  Add the mushrooms if you are using them.  You can also add about 8 oz of browned ground meat or sausage if you wish. Warm through.
3. While the rigatoni ( or pasta of choice) is cooking, make the filling using the cheeses, egg, and spices.
   
   a) Reserve some of the grated cheeses, except the parmesan, for the top, about half a cup.
   b) Mix the remaining with the ricotta or cottage cheese, parmesan and spices, adjust to taste before adding the egg.
   c) Add enough egg to make the filling soft but still hold it together.
4. Place about 2/3 of the pasta mixture in your pan, top with all of the cheese filling.
5. Top the cheese mixture with the remaining pasta and the reserved cheeses. Sprinkle with additional parmesan cheese.
6. Cover with foil and bake in oven for approx. 25 to 30 minutes, until the cheese melts and the sauce is bubbly.
   
   Yield: 8 to 12 servings.

The I Could Eat Pasta Every Night Cookbook
by Susan Kosoff

The Classic Italian Cooking Course: Learn How to Cook All the Italian Favorites
by Jeni Wright, Angela Boggiano

This authoritative guide to Italian cooking begins with a fascinating introduction that discusses the culinary history of Italy. The subsequent chapters guide the reader through a wide variety of recipes - each of which is illustrated step-by-step - from breads and classic antipasti to entrees and desserts. The essential procedures and techniques that Italian cooking is founded upon are accompanied by informative, step-by-step photographs so that the cook can see exactly what to do at each stage of the preparation and cooking process. Recipes for cooks of all skill levels - from complete beginner to experienced professional - are included, making it simple for anyone to create their favorite Italian classics, such as antipasti, Minestrone, Osso Buco, Veal Scallopine, Zabaglione and Tiramisu.
There are simple dishes for new cooks, such as Roasted Plum Tomatoes with Garlic and Meatballs with Peperonata, as well as more complicated dishes such as Chicken with Parma Ham and Cheese, Coffee and Chocolate Bombe, and Raisin and Walnut Bread.
The Classic Italian Cooking Course is an incredibly useful book that will be enjoyed again and again by both novice cooks and experienced chefs.