# What You 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, 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
# Directions:
01 - Preheat oven to 400°F. Grease a large baking dish.
02 - Boil penne in salted water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes; sauté 1–2 minutes until fragrant without browning.
04 - Add crushed tomatoes, sugar, oregano, salt, and black pepper. Simmer 10–12 minutes, stirring occasionally, until sauce thickens slightly.
05 - Remove skillet from heat and stir in chopped basil.
06 - Add drained penne to sauce and toss to coat evenly.
07 - Transfer half of the pasta mixture into prepared baking dish. Sprinkle evenly with half the Parmesan and mozzarella cheeses. Repeat with remaining pasta and cheeses.
08 - Bake for 18–20 minutes until cheese melts, turns golden, and sauce bubbles.
09 - Let baked dish rest 5 minutes. Garnish with reserved basil and serve warm.
