2 Tbsps olive oil
1/2 cup chopped onion
2 each garlic cloves, minced
1 can (28 oz.) diced tomatoes, undrained
2 Tbsps chopped parsley
1 tsp sugar
2 tsps dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp ground black pepper
6 oz San Giorgio® Trio Italiano®
1 cup (4 oz.) shredded mozzarella cheese, divided

Cooking Directions:

1.  In 2-quart saucepan heat oil and cook onion and garlic until tender, but not brown.

2.  Stir in tomatoes with liquid, parsley, sugar, basil, oregano, salt and ground black pepper; heat to boiling then reduce heat and simmer, stirring occasionally to break up tomatoes, 15 to 20 minutes.

3.  Meanwhile, prepare pasta according to package directions; drain. Toss cooked pasta with sauce and place in 2-quart casserole.

4.  Top with mozzarella cheese and broil 3 minutes or until cheese is melted.