# Components:
→ Pasta
01 - 12 oz penne pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 4 cloves garlic, finely chopped
04 - 1–2 tsp crushed red pepper flakes, adjusted to taste
05 - 28 oz canned crushed tomatoes
06 - 1 tsp sugar
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper
10 - 1 small bunch fresh basil, chopped, reserve some for garnish
→ Cheese
11 - ¾ cup grated Parmesan cheese
12 - 1½ cups shredded mozzarella cheese
# Method Steps:
01 - Preheat oven to 400°F and grease a large baking dish.
02 - Cook penne in salted boiling water until just al dente, about 2 minutes less than package directions, then drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes and sauté for 1–2 minutes until fragrant without browning.
04 - Add crushed tomatoes, sugar, oregano, salt, and black pepper to skillet. Simmer for 10–12 minutes, stirring occasionally, until sauce thickens slightly.
05 - Remove from heat and fold in chopped basil.
06 - Add drained penne to the sauce and toss gently to coat evenly.
07 - Transfer half of the pasta mixture to the baking dish, sprinkle half of the Parmesan and mozzarella cheeses. Layer remaining pasta on top, then finish with remaining cheeses.
08 - Bake uncovered for 18–20 minutes until cheese is melted, golden, and sauce is bubbling.
09 - Let rest for 5 minutes, garnish with reserved basil, and serve warm.
