Rigatoni al Forno Tomato – Mozzarella

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 garlic cloves
• 800 g tomatoes, from the can
• 1 tsp oregano, dried
• salt and pepper
• 500g rigatoni
• 250g mozzarella
• 60 g Parmesan, grated
• Fat for the mold

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preheat the oven to 200°C. Cook the rigatoni in plenty of salted water until al dente. Heat the oil in a pan and fry the crushed garlic for 1 minute. Add the tomatoes and oregano, bring the sauce to a boil, and simmer for about 15 minutes, until it has thickened slightly. Season with salt and pepper. Set aside 6 tablespoons of the sauce. Mix the remaining sauce with the pasta. Fill a greased baking dish (30 x 20 x 5 cm) with half of the pasta mixture. Spread half of the mozzarella slices and the Parmesan cheese on top. Pour the remaining pasta into the dish and spread with the reserved pasta sauce. Arrange the remaining mozzarella slices on top and sprinkle with the Parmesan cheese. Bake for about 15 minutes.