6 ounces dried pasta

14 ounces can whole plum tomatoes -- drained

2 tablespoons olive oil

5 ounces mozzarella cheese -- diced

4 ounces parmesan cheese -- grated

2 tablespoons basil, fresh -- chopped

salt black pepper -- ground

Cook the pasta in boiling water until just tender. Meanwhile heat the tomatoes and oil in a pan, breaking down the tomatoes gently with a wooden spoon. Add the mozzarella, half the parmesan, basil and seasoning to taste. Bring to the boil and remove from heat. Drain the pasta and place in 1 1/2 pint ovenproof dish. Pour the sauce over the pasta and mix well. Sprinkle with remaining parmesan and bake in preheated oven at 400'F (200'C) for 10 mins until the cheese is golden.