Directions:
- Preheat oven to 400 degrees.
- 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.
- 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.
- Stir in cream and 1/2 cup of parmesan cheese. Meanwhile, cook the rigatoni according to package directions.
- Add the drained rigatoni to sauce and toss to coat.
- Transfer to a 2 quart casserole and top with remaining cheese. Bake for 20 minutes. Let rest for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.87 Kcal (1410 kJ) | ||
| Calories from fat | 207.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.03g | 35% | |
|---|---|---|---|
| Cholesterol | 60.06mg | 20% | |
| Sodium | 989mg | 41% | |
| Potassium | 82.12mg | 2% | |
| Total Carbs | 40.19g | 13% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 16.59g | 33% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 28.8mg | 160% | |
| Calcium | 361.7mg | 36% | |
| Amount Per 100 g | |||
| Calories | 179.87 Kcal (753 kJ) | ||
| Calories from fat | 110.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 35% | |
|---|---|---|---|
| Cholesterol | 32.07mg | 20% | |
| Sodium | 528.06mg | 41% | |
| Potassium | 43.85mg | 2% | |
| Total Carbs | 21.46g | 13% | |
| Sugars | 1.22g | 9% | |
| Dietary Fiber | 1.37g | 10% | |
| Protein | 8.86g | 33% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 15.4mg | 160% | |
| Calcium | 193.1mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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