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In large electric skillet, brown hamburger. Add tomatoes and tomato sauce along with chopped onion and minced garlic. Stir well, add italian seasoning and oregano (add more or less according to your taste). Simmer for 15-20 minutes with cover on, stirring frequently. Bring 4 quarts water to a boil, add rigatonni noodles and cook for 8 minutes. Drain rigatonni and rinse with cold water. Add drained noodles to tomato sauce. Let simmer for 10 minutes. Slice velveeta cheese and lay slices on top of mixture. Put cover on and let cheese melt. Serve immediately.
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