Summary

Ingredients

• 2 tablespoon olive oil
• 2 cloves garlic)
• 800 g canned tomato (s)
• 1 teaspoon oregano, dried
• salt and pepper
• 500 g riatoni
• 250 g mozzarella
• 60 g parmesan, rated
• Fat for the shape

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Instructions

1. Preheat the oven to 200 °. Cook the rigatoni al dente in plenty of salted water.
2. Heat the oil in a pan and fry the crushed garlic in it for 1 minute. Add the tomatoes and oregano, bring the sauce to a boil and simmer for about 15 minutes until it has thickened a little. Season to taste with salt and pepper. Set aside 6 tablespoons of sauce. Mix the remaining sauce with the pasta.
3. 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 on top. Pour the remaining pasta into the mold and brush with the pasta sauce that you have set aside. Spread the remaining mozzarella slices on top and sprinkle the parmesan on top. Baked for about 15 minutes.