Creamy Baked Rigatoni

• 8 ounces, weight Rigatoni
• 8 ounces, fluid Cream
• 14 ounces, weight Tomato Sauce
• 8 ounces, weight Shredded Monterey Jack Cheese

1. Preheat oven to 350F.
2. Cook rigatoni in salted water to just al dente.
3. Meanwhile, shred Monterey jack cheese (or rip open the bag of shredded cheese) and mix with cream and tomato sauce in 9x13 baking dish.
4. Drain noodles and add to dish; stir to coat.
5. Baked 30 minutes, stirring once, or until sauce bubbles in the middle.

weight rigatoni, fluid cream, tomato sauce, cheese

Taken from tastykitchen.com/recipes/main-courses/creamy-baked-rigatoni/ (may not work)