Tomato and Mozzarella Pasta al Forno

  • Yield 4 to 6 servings


2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
2 cans 14oz diced Italian plum tomatoes
1 teaspoon dried oregano
1 dash salt
1 dash pepper
1 pound pasta, tube shape
8 ounces mozarella cheese, cubed
2/3 cup parmesan cheese


Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P. Meanwhile, cook pasta. Toss pasta with sauce. Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.



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