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Tomato, Pasta, and Potato Bake
- extra-virgin olive oil for baking dish
- 1 lb. rigatoni
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons fresh oregano leaves
- 1 lb. 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
Directions:View on PBS Food
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