Pasta al Forno

Sauce:
4 tablespoons of olive oil
4 tablespoons minced onion
2 cloves garlic, minced
1 carrot, diced fine
2 celery stalks, diced fine
1 pound ground beef
salt & pepper
red pepper flakes
1/4 cup fresh chopped parsley
2 14 ounce cans chopped tomatoes

Pasta:
1 pound rigatoni or ziti pasta
12 ounces mozzarella or Fontina cheese, diced
3 ounces Parmesan, freshly grated

First make the sauce by heating the oil and cooking the vegetables until they are softened. Add the ground beef and cook until browned. Remove any excess oil. Add the tomatoes, salt, pepper, red pepper flakes and parsley and simmer for 30 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. Fold in the diced cheese, and place in an ovenproof dish large enough to hold the pasta mixture. Sprinkle with the Parmesan cheese, and bake in a preheated 400F. oven until bubbly. Serve immediately.