1.) Cook Rigatoni in a large pot of boiling water (4-5 quarts) that has been seasoned with 2 beef bouillon cubes and a little salt. Cook for time directed on packaging. Drain well. (Keep pot to mix everything in.)
2.) In frying pan sprayed with Pam, season onion and eggplant/mushrooms with salt and pepper. Cook over medium heat until lightly browned. Add black beans and heat through while stirring periodically. Move vegetables to large pot (from the Rigatoni).
3.) Preheat oven to 400 degrees. Season ground beef/turkey with salt and pepper. Brown over medium heat until no longer pink while continually breaking it up with a fork and stirring. Drain well. Move beef/turkey to large pot with vegetables.
4.) Stir Rigatoni into pot with beef and vegetables. Add spaghetti sauce, spaghetti seasoning mix and tomatoes. Mix well. Spray 13x9 baking dish with Pam. Layer half of the Rigatoni mixture in the dish. Sprinkle half of the parmesan and half of the cheese blend on top. Layer the other half of the Rigatoni mixture and sprinkle the other half of the parmesan then the other half of the cheese blend on top. Tent a piece of tinfoil over the top. Bake in preheated oven at 400 degrees for 30 minutes.
You can create this dish and layer it up a day ahead and then bake just before ready to serve. Serve with crusty garlic bread and a mixed salad. Serves 8.