2 tb Olive oil

1/2 c Chopped onion

2 ea Clove garlic, minced

28 oz Tomatoes, undrained (can)

2 tb Chopped fresh parsley

2 ts Basil

1 ts Sugar

1/2 ts Oregano

1/2 ts Salt

1/4 ts Pepper

3 c Tri mixed pastas

1 c 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, slat and pepper; bring to a boil and then reduce heat and simmer, stirring occasionally to break up tomatoes, 15 to 20 minutes. Meanwhile, cook the pasta until tender and drain. Toss pasta with the sauce and place in a 1 quart casserole. Top with mozzarella cheese and broil for 3 minutes or

until the cheese is melted.