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Baked Rigatoni

Photo: Anna Williams
Prep time 15 mins
Other time 45 mins
Yield Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves garlic, thinly sliced
  • 1 28-ounce can whole or diced tomatoes, undrained
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 16 ounces rigatoni
  • 1 cup heavy cream
  • 3/4 cup (3 ounces) grated Parmesan

Nutrition Information

  • calories 803
  • caloriesfromfat 37 %
  • fat 33 g
  • satfat 14 g
  • cholesterol 98 mg
  • sodium 721 mg
  • carbohydrate 104 g
  • fiber 6 g
  • sugars 13 g
  • protein 25 g

How to Make It

  1. Heat oven to 400° F.

    Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Stir in the cream and 1/2 cup of the Parmesan.

    Meanwhile, cook the rigatoni according to the package directions. Add the drained rigatoni to the sauce and toss to coat. Transfer to a 2-quart casserole and top with the remaining grated Parmesan. Bake for 20 minutes. Let rest for 10 minutes before serving.