2 Tbsp extra virgin olive oil
2 cloves garlic, crushed
2 14oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
salt and pepper
1 lb. pasta (tubes)
8 oz. mozarrella cheese, cubed
2/3 c. parmesan cheese
Heat oil in skillet. Add garlic and cook over medium-high heat for 1 minute. Add tomatoes and oregano, simmer rapidly, stirring occasionally until thickened, about 15 minutes. Add salt and pepper.
Meanwhile, cook pasta according to package directions. Drain.
Toss pasta with sauce. Place half the pasta in an oiled 9x13 dish. Cover with half the mozarrella and half the parmesan. Top with remaining pasta, mozarrella and parmesan. Bake at 400F for 15 minutes.