Tomato Pasta and Potato Bake
Ingredients
- 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
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