Baked Pasta with Tomatoes and Mozzarella

2 T. olive oil
1 lb. plum tomatoes, diced
1 large yellow onion, chopped
2 cloves garlic, minced
4 c. marinara sauce
1/2 t. crushed red pepper flakes
1 lb. cavatappi pasta
1 c. fresh basil leaves, torn
3/4 c. grated Parmesan cheese
1 lb. fresh mozzarella cheese, diced

Preheat oven to 400 degrees. Bring large pot of salted water to a boil.

Meanwhile, in large deep skillet on medium, heat oil; add plum tomatoes, onion, and garlic, and cook 5 min. or until tomatoes soften. Stir in marinara sauce and red pepper flakes; continue to simmer 5 min. Remove sauce from heat.

Add pasta to boiling water and cook until al dente, about 2 minutes less than time indicated on package. Drain pasta; transfer to a large bowl and toss with 2 c. sauce.

Grease 3-qt. baking dish with olive oil. Layer some pasta in dish, then top with some remaining sauce, basil, Parmesan, and mozzarella. Repeat with remaining ingredients, ending with mozzarella. Bake 25 min., until top is golden and pasta edges are crisp.

Serves 8.

From Potluck Favorites (Redbook magazine), p. 11. (I left out the chicken.)