Baked Rigatoni

For some reason, when we were at the store today, we bought a whole mess of pasta. This is in additional to the whole mess of pasta we already had at home. There wasn't even space in the cabinet to put all of the pasta away. It was obvious that we had to cook pasta for dinner tonight.

I made a simple but satisfying baked pasta dish with a robust tomato sauce and some leftover scamorza cheese. We have these jars of concentrated stock that have proved to be very convenient and useful. They're called "Better Than Bouillon" and they come in chicken, beef, mushroom and vegetable flavors. (Actually, a quick web search reveals that they also have lobster, clam, chili, and ham flavors.) Usually we just use them to make stock for recipes, but today I tossed a bit of the beef bouillon into the tomato sauce. I don't know if it was the bouillon, the scamorza, or the bit of heavy cream I added, but something made the dish smell really good and taste even better. Maybe it was the combination of all these plus the lovin' from the oven.