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
-
Preheat oven to 400°.
-
Heat oil in a skillet; add garlic and cook over med-high heat until fragrant, 1 minute.
-
Add tomatoes and oregano; simmer rapidly, stirring occasionally, until thickened, 15 minutes.
-
Add salt and pepper to taste; remove and reserve 6 tablespoons tomato sauce from the pan.
-
Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite; drain, reserving 1/2 cup pasta water.
-
Toss drained pasta with remaining sauce, adding reserved water as needed.
-
Place half the pasta in an oiled 13 × 9 inch baking dish; cover with half the mozzarella and half the Parmesan.
-
Top with remaining pasta; cover with reserved tomato sauce and remaining mozzarella; sprinkle with remaining parmesan.
-
Bake until golden and bubbling, 15 minutes.