Baked Rigatoni (dallas Morning News)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 400 degrees.
• 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 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 stir in cream and 1/2 cup of parmesan cheese. meanwhile, cook the rigatoni according to package directions.
• 5 add the drained rigatoni to sauce and toss to coat.
• 6 transfer to a 2 quart casserole and top with remaining cheese. bake for 20 minutes. let rest for 10 minutes before serving.