2 Tbs. extra virgin olive oil
2 garlic cloves, pressed
2 14oz. cans diced tomatoes
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
freshly ground pepper
1 lb. penne pasta
8 oz. shredded mozzarella
2/3 c. parmesan
Heat oil in skillet. Add garlic and cook over med-high heat for 1 min. Add tomatoes and seasoning and simmer rapidly, stirring occasionally until thickened, about 15 min. Add salt & pepper. Meanwhile, cook pasta according to package directions. Toss pasta with sauce. Place 1/2 of pasta in a greased 9x13 baking dish (or 2-8x8's). Cover with half of mozzarella and parmesan. Top with remaining pasta and cheeses. Bake at 400 for 15 minutes.
adapted from annies-eats.com
