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Sunday, June 14, 2015

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.

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