Baked Rigatoni

• 8 Tbsp. olive oil
• 1 1/2 c. chopped onion
• 1 tsp. finely chopped garlic
• 2 c. chicken stock
• 1/3 c. grated Parmesan
• 3 (28 oz.) cans Italian tomatoes, well drained and chopped
• 1 lb. rigatoni, cooked 8 to 10 minutes
• 2 Tbsp. crushed red pepper flakes
• 1/4 tsp. black pepper
• 1 tsp. salt
• 2 tsp. dried basil, crushed
• 1/4 c. parsley flakes
• 1/3 c. sliced black olives

1. Lightly saute onion and garlic in 5 tablespoons olive oil. Add tomatoes, red pepper, black pepper, basil and 1 teaspoon salt. Add stock and bring to a low boil.
2. Cook 40 minutes.
3. Drain pasta.
4. Toss with 3 tablespoons olive oil.
5. Add tomato sauce; toss. Add grated Monterey Jack cheese; toss.
6. Pour into large baking dish (greased). Sprinkle with Parmesan cheese.
7. Arrange sliced olives on top. Bake at 350u0b0 until bubbly (25 to 30 minutes). Remove from oven and sprinkle with parsley flakes.

olive oil, onion, garlic, chicken stock, parmesan, italian tomatoes, rigatoni, red pepper, black pepper, salt, basil, parsley flakes, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901798 (may not work)