# What you need:
→ Pasta
01 - 12 oz penne pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 4 cloves garlic, finely chopped
04 - 1 to 2 tsp crushed red pepper flakes, adjust 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
# Steps to follow:
01 - Preheat oven to 400°F. Grease a large baking dish.
02 - Boil penne in salted water until al dente, approximately 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes; sauté for 1 to 2 minutes until fragrant without browning.
04 - Add crushed tomatoes, sugar, oregano, salt, and pepper. Simmer, stirring occasionally, for 10 to 12 minutes until sauce thickens slightly.
05 - Remove skillet from heat and stir in chopped basil.
06 - Toss drained penne with the sauce to coat evenly.
07 - Transfer half the pasta mixture to the baking dish. Sprinkle evenly with half the Parmesan and mozzarella cheeses. Layer the remaining pasta and top with remaining cheeses.
08 - Bake for 18 to 20 minutes until cheese is melted, golden, and sauce bubbles.
09 - Let dish rest for 5 minutes, garnish with reserved basil, and serve hot.
