2 c. chopped tomatoes
1/2 c. chopped onion
3 garlic cloves, minced
2 tbsp. olive oil
1 can (8 oz.) tomato sauce
2 tsp. Italian seasoning
1/4 tsp. each crushed fennel seed & pepper
8 oz. rigatoni, cooked, drained
2 c. (8 oz.) shredded low-moisture part-skim Mozzarella cheese

Cook and stir tomatoes, onion and garlic in oil in large skillet 4 minutes or until onion is tender. Stir in tomato sauce and seasonings. Cook over low heat 4 minutes. Add rigatoni; mix lightly. Cook 2 minutes or until thoroughly heated. Top with cheese, cover. Cook 1 minute or until cheese is melted. Makes 4 servings. VARIATION: Substitute mostaccioli or ziti for rigatoni.