Stuffed Pizza Pasta Swirls

In a medium saucepan, heat extra virgin olive oil over medium heat. Sauté minced garlic for 1 minute.

Add canned, fire-roasted diced tomatoes to the saucepan, bring to a boil, and then reduce heat to a simmer.

Season the sauce with 1/2 teaspoon dried oregano, kosher salt, and 1/4 teaspoon black pepper. Simmer for 20 minutes, stirring occasionally.

Preheat oven to 375°F.

Pour 1 cup of the tomato sauce in the bottom of a 13x9-inch baking dish, spreading it evenly, and set aside.

In a medium mixing bowl, combine grated parmesan cheese, shredded part-skim mozzarella, ricotta cheese, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper.

Lay out cooked lasagna noodles on a clean surface, spooning the cheese mixture evenly across each noodle, leaving a 1/2-inch border on either side. Reserve 1/2 cup cheese mixture for topping.

Gently roll each lasagna noodle, making sure the filling remains intact.

Place rolled noodles, seam-side down, in the prepared baking dish.

Spread 1 1/2 cups of the tomato sauce over the noodles and sprinkle remaining cheese mixture on top.

Cover the baking dish loosely with aluminum foil, and bake in the preheated oven for 25-30 minutes, or until cheese is completely melted.

Allow the pasta swirls to rest for a few minutes before serving. Serve with any remaining sauce and garnish with chopped fresh basil (optional).