(Updated photo on 8/16/09.)

Oh my gosh, I *love* this dinner.  I have been eating this dish for several years.  In high school I was quite the pasta addict, and I bought my dad a pasta cookbook in an attempt to get him to serve it more often.  This is one of the great recipes that came from that book and I am still crazy about it.  I think I love it even more now because it is so simple and quick to make, and feeds us for multiple meals.  I don’t even have any tips or changes to add.  This is just a super yummy and easy recipe that is always a hit in our house.

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: Pasta by Dorling Kindersley