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    You are in: Home / Recipes / Baked Rigatoni (Dallas Morning News) Recipe
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    Baked Rigatoni (Dallas Morning News)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    knitaholic's Note:

    This came from the local paper. I made it recently, and there were not many leftovers to be had. It's a great recipe to make adjustments to, depending on personal tastes. I added italian sausage that I browned, and it was absolutely delicious. I also increased the recipe by about half, since there were 4 hungry kids to feed as well. Next time I am going to add some mushrooms as well.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Heat oil in a large saucepan over medium heat. Add garlic and cook until golden but not browned, about 1 minute. Add tomatoes and their juices, red pepper flakes, oregano, salt, and sugar. Bring to a boil.
    3. 3
      Reduce heat to medium low and simmer (crushing tomatoes with the back of a wooden spoon, if using whole tomatoes) until sauce thickens slightly, about 20 minutes.
    4. 4
      Stir in cream and 1/2 cup of parmesan cheese. Meanwhile, cook the rigatoni according to package directions.
    5. 5
      Add the drained rigatoni to sauce and toss to coat.
    6. 6
      Transfer to a 2 quart casserole and top with remaining cheese. Bake for 20 minutes. Let rest for 10 minutes before serving.

    Ratings & Reviews:

    • on September 12, 2009


      Its good!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Rigatoni (Dallas Morning News)

    Serving Size: 1 (401 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 797.7
    Calories from Fat 325
    Total Fat 36.1 g
    Saturated Fat 18.8 g
    Cholesterol 193.7 mg
    Sodium 1025.9 mg
    Total Carbohydrate 93.8 g
    Dietary Fiber 5.8 g
    Sugars 8.6 g
    Protein 26.4 g

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