Baked Rigatoni

baked-rigatoni
Photo by Steve Giralt
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 803 calories
    • Calories 37 calories from fat
    • Fat 33 g
    • Sat Fat 14 g
    • Cholesterol 98 mg
    • Sodium 721 mg
    • Protein 25 g
    • Carbohydrate 104 g
    • Sugar 13 g
    • Fiber 6 g

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.

Ingredients

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

Directions

  1. 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. 
  2. Meanwhile, cook the rigatoni according to the package directions.
  3. 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.