Baked Rigatoni (Dallas Morning News)
- Reviews 1
Ready In: 55 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 (28 ounce) can whole canned tomatoes, undrained
- 1⁄4 teaspoon red pepper flakes
- 1 1⁄2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup heavy cream
- 3⁄4 cup parmesan cheese, grated (divided)
- 16 ounces rigatoni pasta
Directions
- Preheat oven to 400 degrees.
- 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.
- 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.
- Stir in cream and 1/2 cup of parmesan cheese. Meanwhile, cook the rigatoni according to package directions.
- Add the drained rigatoni to sauce and toss to coat.
- Transfer to a 2 quart casserole and top with remaining cheese. Bake for 20 minutes. Let rest for 10 minutes before serving.
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