Alan Alda's Baked Pasta

Alan Alda gave me the easiest pasta dish.

Because it's so easy, I now make this almost every week. I don't use as much olive oil, and I use my covered Le Creuset instead of aluminum foil to cover the pasta.

Alan says to stir it every 5 minutes, but I just do it every ten. Because the pasta is cooked in the oven, it gives it a different texture than boiled pasta. It's a bit gummier, in a delicious way.

Peter makes his own rendition of this. He puts in fresh tomatoes and zucchini and half a can of crushed tomatoes, along with some Italian herbs and spices.

Soooo good.