Tomato, Pasta, and Potato Bake
Be sure to add salt as directed so the dish is properly seasoned. If using table salt instead of coarse, halve the amount of salt.
- Extra-virgin olive oil, for baking dish
- 1 pound rigatoni
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons fresh oregano leaves
- 1 pound Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 1/2 medium onion, halved and thinly sliced
- 1 cup grated Parmesan
- Coarse salt and ground pepper
Preheat oven to 400 degrees. Bring 4 cups water to a boil and remove from heat. Lightly oil a 9-by-13-inch baking dish. Arrange half the pasta in a single layer in dish. Top with one-third the tomatoes, 1 tablespoon oregano, half the potatoes, all the onion, and 1/2 cup Parmesan; season with 2 teaspoons salt and 1/4 teaspoon pepper. Distributing evenly, layer with remaining pasta, another one-third tomatoes, and remaining oregano and potatoes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Top with remaining tomatoes.
Place dish on a rimmed baking sheet. Carefully pour hot water into dish until it comes up to the top layer of potatoes. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about 1 hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand 10 minutes before serving.