RECIPE: TOMATO & MOZZARELLA PASTA BAKE

Now that the end of the dance season is nearing, my work schedule is slowly getting less and less busy. So I had the WHOLE day off yesterday! Yahoo! I tried a new recipe last night, and it was a big hit with hubby (and me too!). As you can see, we ate half of the dish in one sitting. Great success. And not only that, it was SO simple to make and took me less than 20 minutes to prepare (plus 15 more mins for baking time). Double success. Here's the recipe!

Tomato and Mozzarella Pasta Bake

Ingredients:

2 tbsp. extra virgin olive oil

2 garlic cloves, crushed

2-14 oz. cans diced Italian plum tomatoes

1 tsp. dried oregano

S&P

1 lb. pasta (tubes)

8 oz. mozzarella cheese, cubed

2/3 c. parmesan

Directions:

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.

Enjoy!