Directions:
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1516.26 Kcal (6348 kJ) | ||
| Calories from fat | 623.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.28g | 107% | |
|---|---|---|---|
| Cholesterol | 183.11mg | 61% | |
| Sodium | 3589.78mg | 150% | |
| Potassium | 2270.71mg | 48% | |
| Total Carbs | 184.36g | 61% | |
| Sugars | 31.22g | 125% | |
| Dietary Fiber | 17.91g | 72% | |
| Protein | 46.5g | 93% | |
| Vitamin C | 117.1mg | 195% | |
| Iron | 1mg | 6% | |
| Calcium | 484.3mg | 48% | |
| Amount Per 100 g | |||
| Calories | 106.45 Kcal (446 kJ) | ||
| Calories from fat | 43.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 107% | |
|---|---|---|---|
| Cholesterol | 12.86mg | 61% | |
| Sodium | 252.03mg | 150% | |
| Potassium | 159.42mg | 48% | |
| Total Carbs | 12.94g | 61% | |
| Sugars | 2.19g | 125% | |
| Dietary Fiber | 1.26g | 72% | |
| Protein | 3.26g | 93% | |
| Vitamin C | 8.2mg | 195% | |
| Iron | 0.1mg | 6% | |
| Calcium | 34mg | 48% | |
* 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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