I love one pot/pan dishes. I especially love them when they’re as simple and delicious as this easy, cheesy pasta dish.

I had a lot of basil left from my summer crop, so I added a giant handful to my already basil-packed marinara sauce that I took out of the freezer for this purpose. I used Rigatoni by my favorite pasta company, Delverde, but ziti, penne or other pasta would be just fine.   

This is a perfect dish for on a busy #MeatlessMonday

Ingredients:

• ½ pound rigatoni pasta (I use Delverde brand)
• 2 cups Basil-Packed Marinara Sauce (or other marinara sauce), warmed
• ¾ cup diced fresh Mozzarella
• 3 ounces freshly-grated Parmesan, I use Sartori Tuscan Reserve Shaved Blend
• ½ pound sliced fresh Mozzarella

Directions:

1. Preheat oven to 400 degrees.
2. In an oven-safe pot/pan, cook the pasta 1 minute less than what’s indicated on the packaging. Drain and reserve.
3. Over medium heat, bring the sauce to a simmer in the pan the pasta was cooked in. Add the pasta to the marinara sauce and toss to coat.
4. Add the diced Mozzarella to the pasta and stir to distribute evenly.
5. Sprinkle the parmesan over the pasta then top with the sliced Mozzarella.
6. Place the dish on a baking sheet to prevent oven drips and bake for 20 minutes. Turn the broil to high in the oven and broil for 5 minutes, or until the sliced Mozzarella is melted and bubbly.

Yields 2 generous entrée-size servings.