Canadian Anne's Pasta Casserole

At any rate, mix yourself the sauce and whipping cream together. This is easier done now than later. Then attempt to thoroughly coat the rigatoni with it, inside and out. You might have to mix pretty furiously, and don't be worried if there's a little more sauce than pasta at this stage. Some of it will be absorbed, the rest will get thickened... when you add cheese! Yes, now dump your peas and chopped/cubed/ground meat and maybe half of your cheese pile in with the mix and miiiix it all together. Save the rest of that cheese, though! It'll go on top later.

Dump that big mass of cheesy tomato noodles in your casserole dish, and put it in a preheated oven at 350. It has to heat most of the way through, so you're probably going to need to leave it in there 20-30 minutes, depending on the depth of the dish. Remove it from the oven and stir once it's gotten fairly warm, and then top it with the rest of your cheese and toss it back into the oven for another 15 minutes, until all melted and bubbly.

Warning: this is a seriously evil recipe that probably contains 3000 calories per serving. :)

Thanks Anne!!