# What You'll Need:
→ 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
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish (approx. 2-quart capacity).
02 - Boil penne in salted water until just al dente, approximately 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil over medium heat in a large skillet. Add garlic and crushed red pepper flakes; sauté for 1–2 minutes until fragrant without browning.
04 - Add crushed tomatoes, sugar, oregano, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally, until sauce thickens slightly.
05 - Remove sauce from heat and incorporate chopped basil.
06 - Mix the drained pasta thoroughly with the sauce to ensure even coating.
07 - Place half the pasta mixture into the baking dish, sprinkle with half the Parmesan and mozzarella cheeses. Add remaining pasta and top with remaining cheeses.
08 - Bake uncovered for 18–20 minutes until cheese melts, turns golden, and sauce bubbles.
09 - Let rest for 5 minutes, garnish with reserved basil, and serve warm.
