Tomato and Mozzarella Pasta al Forno.
A ridiculously long and complicated name for simple, quick, and delicious meal.
One of my housemates is the kind of person that looks for simplicity in recipes. Once she saw (and tasted) this pasta, and realized how few ingredients she needed, she asked for the recipe right away.
I normally halve the recipe, but I’ve listed the full amount below.
Tomato and Mozzarella Pasta al Forno
2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
1 lb. pasta (tubes)
8 oz. mozzarella cheese, cubed
2/3 c. parmesan
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.
Source: Annie’s Eats