1 (26 ounce) jar gluten-free spaghetti sauce
1 can (14 oz) plain diced tomatoes
1 1/2 cups shredded mozzarella cheese (or we used Monterey Jack cheese and that worked well)
1 package (16 oz) Tinkyada Penne Pasta
1/4 cup grated Parmesan cheese (you can use fresh or Kraft is gluten-free)
1. Preheat oven to 350F.
2. Boil pasta according to package directions, drain.
3. Mix together in a large mixing bowl: sauce, tomatoes, 1 cup mozzarella cheese. Pour sauce mixture over pasta and mix until pasta is coated. Pour into 9x13 inch baking dish.
4. Sprinkle remaining 1/2 cup mozzarella cheese and Parmesan Cheese over top. Bake for 30 minutes or until hot.