Ingredients
Scale
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup pizza sauce
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring the sauce to a simmer.
- Step 3: Add the pasta to the pot. Stir to coat the pasta with the sauce. Add 3 cups of water to the pot.
- Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
- Step 5: Remove the pot from the heat and stir in the mozzarella and Parmesan cheese until melted and creamy.
- Step 6: Top with a dollop of pizza sauce before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent dryness.
- Serve with a side salad or crusty bread for a complete and satisfying meal.
- For extra flavor, consider adding a pinch of sugar to balance the acidity of the tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American