Baked Rigatoni!!

Warm, cheesy pasta with a slightly spicy sauce: Yum! This dish is terrific the first night and works as well reheated later in the week. Or, take leftovers for lunch. I made this and it was awesome...I added a little more red pepper flakes than it has on here....because I like mine really spicy! I also added a few to the parmesan that I added on top...it was yummy! It was good the next day for lunch too!!

1
tablespoon olive oil
4
cloves garlic, thinly sliced
1
(28-ounce) can whole or diced tomatoes, with juices
¼
teaspoon red pepper flakes
1 ½
teaspoons dried oregano
1
teaspoon kosher salt
1
teaspoon sugar
1
cup heavy cream
¾
cup grated parmesan (divided use)
16
ounces rigatoni
Preheat oven to 400 F. Heat oil in a large saucepan over medium heat. Add garlic and cook until golden but not browned, about 1 minute. Add tomatoes and their juices, red pepper, oregano, salt and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing tomatoes with the back of a wooden spoon, if using whole tomatoes) until sauce thickens slightly, about 20 minutes.
Stir in cream and 1/2 cup of the parmesan. Meanwhile, cook the rigatoni according to the package directions. Add the drained rigatoni to sauce and toss to coat. Transfer to a 2-quart casserole and top with remaining grated parmesan. Bake for 20 minutes. Let rest for 10 minutes before serving.
Makes 4 servings.