The second recipe from my kitchen clean out, a pasta bake, is not the most original, but that doesn’t mean it isn’t delicious. Tomatoes and onion form the basis of a simple sauce, while melted mozzarella and parmesan create a cheesy bubbling crust.

Pasta Bake

Serves 4

1/2  lb. ziti pasta

1, 28 oz. can of crushed tomatoes

1/4 c. chopped onion

1 clove of garlic minced

1 c. coarsely grated mozzarella

1/4 c. finely grated parmesan

1 tbsp. dried Italian seasoning

1 tbsp. evoo

Preheat the oven to 375. Spray a 9×9 square pan with cooking spray. Heat evoo in a pan over medium heat. Add the chopped onions and garlic. Sautee, stirring until softened. Add the tomatoes and salt and pepper to taste. As those flavors develop, bring a pot of water to a boil. Salt it. Then, add the ziti. Cook until slightly underdone. When the pasta is ready, drain and add the pasta to the pan. Next, add the tomato sauce to the pasta in spoonfuls until the pasta is well coated. Do not use the entire pot of sauce. Sprinkle the pasta with 1 c. shredded mozzarella. Finally, grate parmesan over the top, about 1/4 c. and 1 tbsp. of Italian seasoning. Sprinkle with coarsely grated black pepper.

Bake for about 20 to 30 minutes until the cheese is melted, bubbly and slightly browned.