Pepperoni Rigatoni Bake

1 lb rigatoni pasta (or pasta of your choice)
1 tablespoon olive oil
1 small onion, chopped
2 teaspoons minced garlic (or garlic powder instead)
1 (8 ounce) can sliced mushrooms, drained
1 teaspoon crushed basil
1/2 teaspoon oregano
1 (28 ounce) can crushed tomatoes
1 1/2 cup Prego sauce
1 teaspoon sugar
1 (16 ounce) part-skim ricotta cheese
1/2 cup parmesan cheese
1 cup reduced fat sour cream
1 egg, beaten
1/2 teaspoon salt
4-6 ounces sliced pepperoni
3 cups shredded mozzarella cheese
1/4 cup milk

Preheat oven to 350. Lightly grease a casserole pan and set aside.

Cook rigatoni pasta according to package directions to al dente.

While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.

Add the crushed tomatoes, sauce and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.

When pasta is done, drain.

Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, milk and salt; mix until smooth.

Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together. Add one cup mozzarella.

Place the creamy rigatoni mixture on the bottom of the prepared casserole dish.

Evenly place all of the pepperoni slices over top.

Evenly pour half of the tomato sauce mixture over top.

Layer the last 2 cups of mozzarella.

Cover and bake at 350 for 30 minutes.

Uncover and bake for another 15 minutes.