12 ounces Rigatoni pasta
1 pound ground beef
1 pound Italian sausage
2 (15 ounce cans) Contadina Tomato Sauce
28 ounce can Contadina Crushed Tomatoes
1½ tablespoon Contadina Tomato Paste
1½ cups Mozarella cheese
½ finely shredded Parmesan cheese
1 tablespoon garlic powder
2 tablespoons Italian seasoning
salt and pepper to taste
1 teaspoon sugar

In a large pot of boiling water, cook pasta according to package directions, until al dente.
In a large saucepan, brown ground beef and sausage until crumbly and cooked through. Stir in crushed tomatoes, tomato sauce, and tomato paste. Stir in garlic powder, Italian seasoning, sugar, salt and pepper. Allow to simmer 3 - 5 minutes, allowing the flavors to combine. Gently stir pasta into sauce.
Grease a 9 x 13 inch baking dish with cooking spray. Add half the pasta and sauce mixture to the baking dish. Sprinkle half the Mozzarella and Parmesan over the pasta. Repeat with a second layer.
Bake in preheated 325 oven, covered with foil, for 20-25 minutes. Uncover and bake an additional 15 - 20 minutes, until hot and bubbly.

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