Wednesday Night: Pasta Auflauf

This is a lovely casserole derived from a Bittman recipe a few weeks ago for Baked Ziti. I used rigatoni instead of ziti (mmmm, ridges!), used self-canned tomatoes, and added some wine and crushed red pepper.

I love the crunchy bits on top of a nice pasta casserole, and rigatonis make for gooooood crunchy bits!