Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well.
1 pound pasta (penne, rotini, or your favorite shape), water, salt
While the pasta is cooking, heat the olive oil in a large saucepan over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
2 tablespoons extra virgin olive oil, 2 cloves garlic
Stir in the crushed tomatoes, oregano, basil, salt, pepper, and sugar (if using). Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
28 ounces canned crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt, black pepper, 1 teaspoon sugar
Preheat oven to 375°F (190°C). In a large bowl, combine the cooked pasta with the tomato sauce. Make sure all the pasta is well coated.
1 pound pasta (penne, rotini, or your favorite shape)
Spread half of the pasta mixture into a lightly greased baking dish. Dollop spoonfuls of ricotta cheese over the pasta. Sprinkle with half of the mozzarella cheese.
15 ounces ricotta cheese, 8 ounces mozzarella cheese
Add the remaining pasta mixture, then top with the remaining mozzarella cheese.
8 ounces mozzarella cheese
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let the baked pasta cool for a few minutes before serving. Garnish with fresh basil leaves, if desired. Enjoy!
fresh basil leaves
