Baked Rigatoni

I used 2 lbs of rigatoni to make baked pasta. I used all of the 9 cups of the Bolognese from 9/8/2007, 1 lb of mozzarella cut into little cubes and 1 lb in slices. I tossed the pasta, the sauce and the cheese cubes in a bowl and put them into my massive enameled cast iron lasagna pan. I topped the whole thing with the sliced cheese and baked it off for 35 minutes at 350 degrees. The power went out with 16 minutes left, so the gas oven was not going to cycle. I kept the door closed and left the pan in for an extra 15 minutes, and it worked fine.

It was OK, but I have made better. The sauce was only alright to begin with, so next time it will obviously be different.