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Creamy Baked Rigatoni
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Description
So fast and simple, but truly decadent! Great with a salad and crusty bread or in smaller portions as a side for steak or chicken.
Ingredients
- 8 ounces, weight Rigatoni
- 8 ounces, fluid Cream
- 14 ounces, weight Tomato Sauce
- 8 ounces, weight Shredded Monterey Jack Cheese
Preparation
Preheat oven to 350F. Cook rigatoni in salted water to just al dente. Meanwhile, shred Monterey jack cheese (or rip open the bag of shredded cheese) and mix with cream and tomato sauce in 9×13 baking dish. Drain noodles and add to dish; stir to coat. Baked 30 minutes, stirring once, or until sauce bubbles in the middle.
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