Tomato Mozzarella Pasta

Tenderoni Foods · 2019-04-15T14:56:29.901Z

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.

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.

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