• Food.com
  • Ingredients
  • 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
  • Preparation
  • Get full recipe directions at Food.com

Search
One ingredient per line.

Clear Search

Recipe By


Share Recipe

Recipes with similar ingredients to Pasta, Tomato, and Mozzarella Al Forno

  • Food.com
  • Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 minced garlic cloves
  • 1 teaspoon dried oregano
  • 1/4 cup grated parmesan cheese
  • 16 jumbo sized pasta shells
  • 1 sweet green pepper, finely diced
  • 2 cups bottled strained tomatoes
  • 1 pinch salt
  • 1/4 cup shredded mozzarella cheese
  • 1 onion, finely diced
  • 1 lb mild Italian sausage (casings removed)
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • Food.com
  • Ingredients
  • 1/3 cup extra virgin olive oil
  • 1 1/2 lbs pasta
  • 2 lbs firm tomatoes, chopped
  • 1/2 lb mozzarella cheese, thinly sliced
  • 2 cloves garlic, crushed
  • salt
  • fresh ground pepper
  • freshly grated parmesan cheese
  • 1/4 teaspoon dried oregano leaves
  • 2 medium red onions, thinly sliced
  • 1/2 cup sicilian green olives, roughly chopped
  • 2 tablespoons drained capers
  • 1/4 cup minced Italian parsley
  • 10 chopped fresh oregano leaves
  • Food.com
  • Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 lbs fresh garden tomatoes, medium dice (If you can't get garden tomatoes, buy the ripest Romas you can find at the grocery.)
  • 12 ounces fine pasta, cooked (cappellini or angel hair)
  • 4 ounces good quality finely grated parmesan cheese (no canned stuff!) or 4 ounces romano cheese (no canned stuff!)
  • fresh ground pepper
  • salt
  • 1/4 cup finely chopped fresh basil leaf (not dry)