2 tbsp. olive oil
1/2 c. chopped onion
2 cloves garlic, minced
3 1/2 c. (28 oz. can) tomatoes, undrained
2 tbsp. chopped fresh parsley
2 tsp. basil
1 tsp. sugar
1/2 tsp. oregano and salt
1/4 tsp. pepper
8 oz. macaroni
1 c. (4 oz.) shredded Mozzarella cheese

In 2-quart saucepan, heat oil and cook onion and garlic until tender, but not brown. Stir in tomatoes with liquid, parsley, sugar, basil, oregano, salt and pepper; bring to boil, then reduce heat and simmer, stirring occasionally to break up tomatoes, 15-20 minutes.

Meanwhile, cook pasta and drain. Toss pasta with sauce and place in 1-quart casserole. Top with Mozzarella cheese and broil 3 minutes or until cheese is melted. Serves 4.