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Baked Rigatoni (Dallas Morning News)

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“This came from the local paper. I made it recently, and there were not many leftovers to be had. It's a great recipe to make adjustments to, depending on personal tastes. I added italian sausage that I browned, and it was absolutely delicious. I also increased the recipe by about half, since there were 4 hungry kids to feed as well. Next time I am going to add some mushrooms as well.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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