2 c. chopped tomatoes
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. olive oil
1 (8 oz.) can tomato sauce
2 tsp. Italian seasoning
1/4 tsp. crushed fennel seed
1/4 tsp. pepper
8 oz. rigatoni, cooked & drained
2 c. Mozzarella cheese, grated

Cook and stir tomatoes, onion and garlic in olive oil in 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 and cook 1 minute or until cheese is melted. Makes 4 servings.