INGREDIENTS 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 INSTRUCTIONS 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.