Categories: Main Dish, Pasta, Vegetarian

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• 2 (14 ounce) cans Italian plum tomatoes, chopped (or 2 lb. fresh tomatoes, seeded and chopped)
• 2 teaspoons fresh oregano (or 1 t. dried)
• salt
• black pepper
• 1 lb dry pasta (penne, rigatoni, fusilli)
• 8 ounces mozzarella cheese, cut into 1-inch dice
• 3/4 cup freshly grated parmesan cheese, plus additional to serve

Directions

1. Preheat oven to 400°.

2. Heat oil in a skillet; add garlic and cook over med-high heat until fragrant, 1 minute.

3. Add tomatoes and oregano; simmer rapidly, stirring occasionally, until thickened, 15 minutes.

4. Add salt and pepper to taste; remove and reserve 6 tablespoons tomato sauce from the pan.

5. Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite; drain, reserving 1/2 cup pasta water.

6. Toss drained pasta with remaining sauce, adding reserved water as needed.

7. Place half the pasta in an oiled 13 × 9 inch baking dish; cover with half the mozzarella and half the Parmesan.

8. Top with remaining pasta; cover with reserved tomato sauce and remaining mozzarella; sprinkle with remaining parmesan.

9. Bake until golden and bubbling, 15 minutes.

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