Childhood Classic Rigatoni al Forno by Cheffinwithzach

Ingredients

• 1 lb rigatoni pasta
• 28 oz crushed tomatoes
• 3 cloves garlic, minced
• 1/2 cup yellow onion, finely diced
• 2 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 loaf crusty bread
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the rigatoni in a large pot of salted boiling water until just shy of al dente, about 7 minutes, then drain.
3. Sauté onion and garlic in olive oil over medium heat until softened, about 5 minutes. Add crushed tomatoes and oregano, simmering for 15 minutes to thicken the sauce.
4. Combine the cooked pasta with the tomato sauce, half the mozzarella, and half the parmesan.
5. Transfer the mixture to a baking dish, top with the remaining cheeses, and bake for 20 minutes until the top is golden and bubbly.
6. While baking, mix softened butter, minced garlic, and parsley. Spread on sliced bread and toast in the oven for 5-8 minutes until golden.