2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
salt and pepper
1 lb. Tenderoni penne rigate (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.