Takes about an hour, but doesn't require a ton of work (most of the hour is simmering and baking).  Plus - just 1 pot to wash (if you use cast-iron, or something that can also go in the oven)! 

DIETS: LC VT
Serves 8
Time: 1 hour

Ingredients: 

• 2 Tablespoons + 1/4 cup olive oil
  
• 2 garlic cloves, minced/pressed
• 1 28-oz can San Marzano tomatoes
• 1 14-oz can diced or crushed tomatoes
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon sugar
• 2 Tablespoon Pizza/Pasta Seasoning mix, divided
• 2 teaspoons salt
• 1 cup water
• 1 cup heavy cream
• 1 pound dry rigatoni
• 2 cups shredded mozzarella cheese

Instructions: 

• Preheat oven to 375F.
• Preheat large cast-iron or oven-safe soup pot over medium heat with 2 Tablespoons olive oil.  Add the garlic and saute until fragrant, 2-3 minutes.  Add tomatoes, vinegar, sugar, 1 Tablespoon Pizza/Pasta seasoning and 2 teaspoons salt.
  
• Simmer for approximately 20 minutes.  Mash up the tomatoes as you stir. 
  
•  Add water, heavy cream, 1 Tablespoon Pizza/Pasta seasoning, 1/4 cup olive oil, dry ragatoni and cheese to the sauce pot and stir well.
  
• Place pot directly in the oven and bake for 45 minutes (stirring once or twice). 
• Serve!

Nutrition Info Per Serving: 
Calories 515
Total Fat 26 g
Cholesterol 39 mg
Sodium 870 mg
Potassium 0 mg
Total Carbohydrate 53 g
Dietary Fiber 5 g
Sugars 9 g
Protein 9 g