Italian Casserole (Rigatoni And Cheese With Tomato Sauce) - cooking recipe

Ingredients

1 lb rigatoni pasta or 1 lb elbow macaroni
2 (15 ounce) cans tomato sauce
2 teaspoons dried oregano (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon salt
3 garlic cloves, chopped
1 lb swiss cheese or 1 lb mozzarella cheese, sliced thin
1/2 cup butter, melted (1 stick)

Preparation

Preheat oven to 350\u00b0F.
In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
Add sauce to pasta and toss to coat.
In a baking dish, arrange pasta and cheese in layers, ending with cheese.
Pour melted butter over all.
Bake, covered, for 15 minutes.
Uncover, and bake for another 15 minutes.
To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.