Cheesy Tomato Pasta Bake

I tried a new recipe recently, and I really like how it turned out!  I found it on pinterest (of course!), but revamped it a little and re-worked it since the measurements were in grams and temperatures in Celsius.  Time to Americanize this one, and alter for my family!

Cheesy Tomato Pasta Bake

One box of dried rigatoni
1 small container of cherry tomatoes
2-3 t garlic granules
2-3T olive oil
2 cups shredded mozzarella
1 cup shredded cheddar
seasoning to taste

Preheat the oven to 350 degrees
Boil water and cook the pasta for 2 minutes less than recommended.
Drain pasta and transfer to a greased (use some of the olive oil) 9x13 pan or casserole dish.
Dice up the tomatoes and add to the dish.
Mix in shredded mozzarella, garlic granules, and any seasoning.
Drizzle remaining olive oil over the top.
Top with shredded cheddar.
Bake for 25-30 minutes - until bubbling in places.



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