Baked Rigatoni from Lisa

• 1 tbsp olive oil
• 4 clove garlic
• 2 can chopped tomatoes, pureed
• 1/2 tsp red pepper flakes
• 1 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1 tsp sugar
• 1 lb rigatoni
• 1 cup milk
• 1 tbsp cornstarch
• 8 oz grated parmesan cheese

1. Preheat oven to 400.
2. Chopped garlic and saute in oil for about a minute.
3. Meanwhile boil water and cook up the rigatoni.
4. Puree the tomatoes and add dry ingredients to tomatoes in pan with the garlic.
5. Not cornstarch.
6. Bring sauce to a boil, simmer until about 1/2 the volume.
7. Stir cornstarch into the milk, and add to sauce.
8. Cook to thicken.
9. (the original recipe used cream and no cornstarch :
10. Drain pasta, pour sauce and 2/3 on Parmesan over it.
11. Stir together and put into a baking dish.
12. Sprinkle with remaining Parmesan.
13. Bake for 20 minutes.
14. Let stand for 10 minutes and then serve.

olive oil, clove garlic, tomatoes, red pepper, oregano, kosher salt, sugar, rigatoni, milk, cornstarch, parmesan cheese

Taken from cookpad.com/us/recipes/365950-baked-rigatoni-from-lisa (may not work)