PASTA AL FORNO CON RICOTTA POMODORO E MOZZARELLA

Preheat the oven.

Cook the pasta until al dente according to package instructions.

In a pan, sauté chopped onion in extra virgin olive oil until translucent.

Add the peeled tomatoes and tomato puree to the pan, and season with salt and oregano. Simmer for a few minutes.

In a large bowl, combine the cooked pasta, ricotta, mozzarella, and black olives. Mix well.

In a baking dish, layer the pasta mixture and top with grated parmesan.

Bake in the oven until the top is golden and bubbly.

Spice Level:

Dietary