Whole-grain Rotini Bake | Oregonian Recipes

Ingredients

• 1/2 ounce dried porcini mushrooms
• 1 cup boiling water
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, finely chopped
• 1 28-ounce can San Marzano tomatoes with juice, roughly chopped
• 8 ounces multigrain rotini (I like Barilla Plus)
• 1/2 cup fresh basil leaves, chopped
• Salt and freshly ground black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmigiano-Reggiano cheese