I made this for dinner last week, *hoping* it would not be a disaster. It was awesome and easy! I made a few changes based on what I had on-hand and possibly laziness. It makes a lot, so it is perfect for leftovers or a family dinner!
Tomato and Mozzarella Pasta al Forno
from Annie's Eats
Ingredients:
2 tbsp. extra virgin olive oil
2 garlic cloves, crushed (I used the jar kind, 1 tsp.)
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano (I used Parsley and Basil)
S&P (I omitted)
1 lb. pasta (tubes) (I used rigatoni)
8 oz. mozzarella cheese, cubed (I used a 2 cup bag of shredded)
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.
Tomato and Mozzarella Pasta al Forno
from Annie's Eats
Ingredients:
2 tbsp. extra virgin olive oil
2 garlic cloves, crushed (I used the jar kind, 1 tsp.)
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano (I used Parsley and Basil)
S&P (I omitted)
1 lb. pasta (tubes) (I used rigatoni)
8 oz. mozzarella cheese, cubed (I used a 2 cup bag of shredded)
2/3 c. parmesan
I added 1/2 cup of traditional spaghetti sauce because it looked dry to me
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.
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