View source for Tomato and Mozzarella al Forno

[[Category:Recipes]]
[[Category:Sara and Oli]]
[[Category:Noodles]]
[[Category:Vegetarian]]
 Serves: 4
==Ingredients==
*2 tablespoons extra virgin olive oil
*2 garlic cloves, crushed
*2 14-oz cans Italian plum tomatoes, chopped, or 2 lbs fresh tomatoes, seeded and chopped (we usually just use regular Safeway cans of tomatoes)
*2 teaspoons fresh oregano or 1 teaspoon dried
*salt, black pepper
*1 lb dried pasta (tubes or shapes)
*8 oz mozzarella cheese, cut into 1-inch dice
*1/4 cup freshly grated Parmesan, plus additional to serve

==Directions==
#Preheat the oven to 400F.
#Heat oil in a skillet.
#Add garlic and cook over medium-high heat until fragrant, 1 minute.
#Add tomatoes and oregano and simmer rapidly, stirring occasionally, until thickened, 15 minutes.
#Add salt and pepper to taste.
#Remove and reserve 6 tablespoons tomato sauce from the pan.
#Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite.
#Drain, reserving 1/2 cup pasta water.
#Toss drained pasta with remaining sauce, adding reserved water as needed.
#Place half the pasta in an oiled 13x19x3-inch ovenproof dish. Cover with half the mozzarella and half the Parmesan. Top with remaining pasta. Cover with reserved tomato sauce and remaining mozzarella. Sprinkle with remaining Parmesan.
#Bake until golden and bubbling, 15 minutes (we like to bake it longer, 25-30 minutes, for extra awesomeness).

==Notes==
This is a nice and easy sauce that I also use for lasagna these days, blending after cooking. You can also make this up and freeze it for up to 3 weeks before baking it.
[[User:Sara|Sara]] 04:59, 15 January 2012 (UTC)