I love pasta. Especially when it’s easy. This dish just screams easy and delicious. The pictures really don’t do it justice. It was night time and I had a feeling there would be no leftovers for the next day that I could take pictures of. I was right. No leftovers. If you’re looking for an easy dinner that will quickly become a favorite. This is it. It would also be easy to customize with different meats. I think chicken or sausage would be really good in there. I just said easy at least 3 times in this post. That just shows it’s that easy and good. That’s 4.
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
2-14 oz cans diced Italian plum tomatoes
1 tsp dried oregano
1 lb penne pasta
8 oz mozzarella, cubed
2/3 cup parmesan cheese
salt and pepper, to taste
Preheat oven to 400 degrees Fahrenheit. Heat olive oil in a large skillet on medium heat. Add garlic and cook for 1 minute. Add tomatoes and oregano and simmer, stirring occasionally until the sauce has thickened, about 15 minutes. Add salt and pepper, to taste. While the sauce is thickening, cook pasta in a medium sized pot according to the directions on the box. You will want the pasta to be al dente. When the pasta is cooked, drain and then toss with the pasta sauce. Place half of the pasta in an oiled 9×13 inch baking dish. Cover the pasta with half of the parmesan and half of the mozzarella. Add the rest of the pasta and then cover with the remaining parmesan and mozzarella. Bake at 400F for 15 minutes.
Source: Recipe from Annie’s Eats