Tomato and Mozzarella Pasta al Forno

Here is a recipe that a friend gave me. It is really good! I don’t like tomatoes, but this recipe was AWESOME! I wanted to try something new, and this didn’t look like something I ever make..(because I’m picky and this calls for diced TOMATOES!?!) but I made it anyways.. and I was SO glad! I loved it! I have a texture problem which is why I don’t like tomatoes unless there in Ketchup, but the noodles overpowered the tomato texture and it worked out perfectly for me! The hubs really enjoyed it too!!

The finished product!

Tomato and Mozzarella Pasta al Forno

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.

*Next time I’m thinking about just getting shredded mozzarella. This kind clumps together and you have to mix it up really good after it comes out of the oven. If I used the shredded, it would have come out more evenly.

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