Baked Pasta With Tomatoes And Parmesan

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
810
FAT
153%
CHOL
47%
SOD
16%

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Ingredients for 4 servings

3/4 cup olive oil

1 pound rigatoni or penne pasta

2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick

Coarse salt and freshly ground black pepper

1/2 cup freshly grated Parmesan-Reggiano cheese

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