Pasta, Tomato, And Mozzarella Al Forno

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• 2 (14 ounce) cans Italian plum tomatoes, chopped (or 2 lb. fresh tomatoes, seeded and chopped)
• 2 teaspoons fresh oregano (or 1 t. dried)
• salt
• black pepper
• 1 lb dry pasta (penne, rigatoni, fusilli)
• 8 ounces mozzarella cheese, cut into 1-inch dice
• 3/4 cup freshly grated parmesan cheese, plus additional to serve

1. Preheat oven to 400u0b0.
2. Heat oil in a skillet; add garlic and cook over med-high heat until fragrant, 1 minute.
3. Add tomatoes and oregano; simmer rapidly, stirring occasionally, until thickened, 15 minutes.
4. Add salt and pepper to taste; remove and reserve 6 tablespoons tomato sauce from the pan.
5. Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite; drain, reserving 1/2 cup pasta water.
6. Toss drained pasta with remaining sauce, adding reserved water as needed.
7. Place half the pasta in an oiled 13 x 9 inch baking dish; cover with half the mozzarella and half the Parmesan.
8. Top with remaining pasta; cover with reserved tomato sauce and remaining mozzarella; sprinkle with remaining parmesan.
9. Bake until golden and bubbling, 15 minutes.

extra virgin olive oil, garlic, italian plum tomatoes, fresh oregano, salt, black pepper, pasta, mozzarella cheese, freshly grated parmesan cheese

Taken from www.food.com/recipe/pasta-tomato-and-mozzarella-al-forno-434444 (may not work)