# Components:
→ Pasta
01 - 1 pound penne or rigatoni
→ Cheeses
02 - 1 cup ricotta cheese
03 - 1 ½ cups shredded mozzarella cheese
04 - 1 cup grated Parmesan cheese
05 - ¾ cup grated Romano cheese
→ Sauce
06 - 3 cups marinara sauce
07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil
→ Seasonings
09 - 1 teaspoon dried basil
10 - ½ teaspoon dried oregano
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
→ Garnish
14 - 2 tablespoons fresh basil, chopped
# Method Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray.
02 - Boil salted water and cook the pasta until just shy of al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for one minute until fragrant. Stir in marinara sauce, dried basil, oregano, crushed red pepper flakes, salt, and black pepper. Simmer gently for five minutes and then remove from heat.
04 - In a large bowl, mix the cooked pasta with ricotta, one cup mozzarella, half a cup Parmesan, half a cup Romano, and two cups of the prepared sauce until thoroughly combined.
05 - Transfer the pasta mixture to the prepared baking dish. Evenly pour the remaining sauce over the top. Sprinkle the remaining mozzarella, Parmesan, and Romano cheeses across the surface.
06 - Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil, then bake an additional 10 to 15 minutes until the cheese topping is golden and bubbling.
07 - Let the dish rest for five minutes before serving. Garnish with fresh chopped basil if desired.
