Ingredients
Method
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the pasta according to package directions until al dente, drain well and set aside.
- Heat olive oil in a large skillet over medium heat, add minced garlic and sauté for about one minute until fragrant.
- Pour in the crushed tomatoes, Italian seasoning, salt, pepper, and red pepper flakes, and simmer for 10 minutes.
- Remove the sauce from heat, tear half the basil leaves and stir them into the tomato sauce.
- In a large bowl, combine the cooked pasta with the tomato-basil sauce, fold in the ricotta cheese, one cup of mozzarella, and half the Parmesan cheese.
- Transfer the pasta mixture to the prepared baking dish, spread it evenly, and top with remaining mozzarella and Parmesan cheeses.
- Cover with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving and garnish with remaining fresh basil leaves.
Notes
Always undercook your pasta slightly as it will continue cooking in the oven. Use quality tomatoes for the best flavor. Let the casserole rest after baking for easier serving.