INGREDIENTS:

• 8 oz. Rigatoni
• 1 lb. ground beef
• 1/2 c. chopped onion
• 2 cans (8oz each) Tomato sauce
• 1 tsp sugar
• 1/2 tsp. salt
• 1/2 tsp. Oregano leaves
• 1/4 tsp. Basil leaves
• 1/4 tsp. Ground Black pepper
•  1/2 lb. Velveeta Cheese, cut up

DIRECTIONS:

Preheat oven to 350′.  Lightly coat 2-quart rectangular baking dish with nonstick cooking spray; set aside.  Cook rigatoni according to package directions. Drain.

Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender.  Drain fat. Stir in tomato sauce, sugar, salt, oregano, basil and pepper.  Bring to a boil; reduce heat.  Cover and simmer for 5 mintues.  Stir in cooked pasta. 

Spoon pasta mixture into prepared dish.  Place cheese on top.  Cover tightly with foil.  Bake for 30 minutes.  Uncover. Bake for 10 minutes more or until heated through.

Serves 6.