1 bag of rigatoni pasta
1 can (28 oz) crushed tomatoes
2 tablespoons fresh oregano leaves
1 pound of Yukon Gold potatoes peeled, sliced thin
1 cup grated Parmesan cheese
salt and pepper to taste
Preheat oven to 400. Bring 4 cups water to a boil and remove from heat. Lightly oil or spray a 9x13 baking dish. Arrange half of the pasta in a single layer in the dish. Top with 1/3 of the tomatoes. 1 table spoon of oregano, half the potatoes and 1/2 cup Parmesan cheese. Seast with salt and pepper. Repeat layers until done. Top with the tomatoes.
Place dish on a rimmed baking sheet. Carefully pour the hot water into dish until it comes up to the top layer. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about an hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand for 5 to 10 minutes before serving.