5 garlic gloves (minced)
1/4 tsp red pepper flakes
Sea salt & ground pepper to taste
28 oz can roasted crushed tomatoes
4 cups water
1 lb rigatoni (could use ziti or penne)
1/2 cup heavy cream
1/2 cup grated Parmigiano Reggiano
1/3 cup flat leaf italian parsley (finely chopped)
1 cup shredded mozzarella cheese
3-4 oz goat cheese (crumbled)
Saute garlic in olive oil one minute. Add red pepper, tomotoes, water s&p and pasta. Allow to come to a boil and simmer on medium heat for 18 minutes, stirring frequently. Add cream, parmesan and parsley and stir to combine. Pour into a greased 9X13 baking dish. Top with mozzerella then goat cheese and top with a little more parsley. Store until the night you want to serve.
Bake at 375 (30 minutes covered, 15-20 uncovered until cheese is bubbly). Serve with a green salad.
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