Baked Red Pepper Rotini

Ingredients:

12 oz. Barilla Plus multi grain Rotini, cooked
4 cloves garlic, peeled
1 Tbs. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
1 small red pepper, chopped
28 oz. canned whole tomatoes with basil
1/4 c. part-skim shredded Mozzarella cheese
1 c. reduced fat shredded mild Cheddar cheese

Preheat oven to 350 degrees. Combine the cheese in one bowl, and set aside. In a food processor, pulse the canned tomatoes with the garlic, salt and pepper. In the bottom of a casserole dish, spoon enough of the tomato sauce to cover the bottom. Top with half of the noodles, half of the red pepper, then half of the cheese. Spoon half of the remaining sauce mixture on top and spread out. Top with the remaining noodles, remaining red pepper, then the remaining sauce. Top the rotini with the rest of the cheese, and sprinkle with the Italian seasoning. Bake for 30 minutes uncovered in the oven. Let cool slightly before serving. (6 servings, 7 WW points per serving.)