Baked Rigatoni

Ingredients:
1 tbsp olive oil
4 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, undrained
1/4 tsp red pepper flakes
1 1/2 tsp dried oregano
1 tsp salt
1 tsp sugar
16 ounces rigatoni
1 cup heavy cream
3/4 cup grated Parmesan

Directions:

Heat oven to 400 degrees 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 until the sauce thickens slightly, about 20 minutes. Stir in 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.