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Photo: Anna Williams Photo by: Photo: Anna Williams

Baked Rigatoni

Real Simple SEPTEMBER 2006

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Other:45 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 803
  • Calories from fat: 37%
  • Fat: 33g
  • Saturated fat: 14g
  • Cholesterol: 98mg
  • Sodium: 721mg
  • Carbohydrate: 104g
  • Fiber: 6g
  • Sugars: 13g
  • Protein: 25g

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Baked Rigatoni recipe