Baked Rigatoni from Lisa Recipe

Name: Baked Rigatoni from Lisa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 4 clove garlic; 2 can chopped tomatoes, pureed; 1/2 tsp red pepper flakes; 1 1/2 tsp dried oregano; 1 tsp kosher salt; 1 tsp sugar; 1 lb rigatoni; 1 cup milk; 1 tbsp cornstarch; 8 oz grated parmesan cheese

Servings: persons

1 tbsp olive oil
4 clove garlic
2 can chopped tomatoes, pureed
1/2 tsp red pepper flakes
1 1/2 tsp dried oregano
1 tsp kosher salt
1 tsp sugar
1 lb rigatoni
1 cup milk
1 tbsp cornstarch
8 oz grated parmesan cheese

1
Preheat oven to 400.
2
Chopped garlic and saute in oil for about a minute.
3
Meanwhile boil water and cook up the rigatoni.
4
Puree the tomatoes and add dry ingredients to tomatoes in pan with the garlic.
5
Not cornstarch.
6
Bring sauce to a boil, simmer until about 1/2 the volume.
7
Stir cornstarch into the milk, and add to sauce.
8
Cook to thicken.
9
(the original recipe used cream and no cornstarch :
10
Drain pasta, pour sauce and 2/3 on Parmesan over it.
11
Stir together and put into a baking dish.
12
Sprinkle with remaining Parmesan.
13
Bake for 20 minutes.
14
Let stand for 10 minutes and then serve.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp olive oil, 4 clove garlic, 2 can chopped tomatoes, pureed, 1/2 tsp red pepper flakes, and more.

Yes, Baked Rigatoni from Lisa falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Rigatoni from Lisa

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