Baked Rigatoni

Baked Rigatoni
Photo by Anna Williams

Ingredients

  • 1 ½ teaspoons dried oregano
  • 1 tablespoon olive oil
  • 1 28-ounce can whole or diced tomatoes, undrained
  • 1 cup heavy cream
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • + 3 more ingredients
    • 16 ounces rigatoni
    • ¾ cup (3 ounces) grated Parmesan
    • 4 cloves garlic, thinly sliced

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...

View full recipe at My Recipes

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