Baked Rigatoni

Photo: Anna Williams

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 45 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sara Quessenberry,

September 2006