Instructions: 1. In a 2-quart saucepan, heat the oil over medium-high heat. Add the onions; cook, stirring, until softened, about 2 minutes. Add the water, tomatoes (with liquid), tomato paste, parsley, oregano, and basil. Break up the tomatoes with the back of a spoon. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.

2. Preheat the oven to 350F.

3. Cook pasta according to package directions; drain. Return to pot, but do not heat; stir in the tomato sauce, the roasted bell peppers, 1 1/2 cups of the mozzarella, the Parmesan and sun-dried tomatoes.

4. Spoon into 9-inch square baking dish. Sprinkle remaining mozzarella over top. Bake 20 minutes or until heated through and the cheese has melted.

Serves: 8

NOTES : This was delicious. Even better than Sbarros in my book - and I used to live on Sbarros when I worked at the mall. Do not skip on the roasted red peppers - take the time to roast them and youll appreciate the taste difference.

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