Baked Ziti

FORGOT a photo...

1 Tbsp olive oil

2 garlic cloves, minced

1 (28 oz) can crushed tomatoes

1 (14.5 oz) can diced tomatoes

2 Tbsp minced fresh basil

1/4 tsp sugar

salt

1 lb ziti (or rigatoni or penne)

8 oz mozzarella, shredded

1/4 cup grated Parmesan cheese

Boil pasta, stirring often until almost tender but still a little firm to the bite. Cook garlic in 1 Tbsp oil in a 12 inch nonstick skillet over medium heat, stirring often until garlic is fragrant, about 2 minutes. Stir in tomatoes with their juice. Bring to a simmer and cook until thickened slightly, about 15 minutes. Stir in basil, sugar, and 1/2 tsp salt. Reserve 1/2 cup pasta water then drain pasta and return to the pot. Stir in the tomato sauce and toss to coat. Add the reserved pasta cooking water as needed to loosen the sauce. Spread half of the ziti in an oiled 9 x 13 baking dish. Sprinkle with half of the mozzarella and half of the Parmesan cheese. Spread the remaining ziti in the dish and sprinkle with the remaining cheeses. Bake until the cheeses are golden brown, about 20 minutes. Let cool for 5 minutes before serving.

This makes a ton! It's great for having people over or if you want to freeze some for another meal.