# 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 - Small bunch fresh basil, chopped, reserve some for garnish
→ Cheese
11 - ¾ cup grated Parmesan cheese
12 - 1½ cups shredded mozzarella cheese
# How to Make:
01 - Set oven to 400°F and grease a large baking dish.
02 - Boil penne in salted water until slightly under al dente, approximately 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; cook for 1 to 2 minutes until fragrant without browning.
04 - Combine crushed tomatoes, sugar, oregano, salt, and black pepper in skillet. Simmer for 10 to 12 minutes, stirring occasionally, until sauce thickens slightly.
05 - Remove sauce from heat and stir in chopped basil.
06 - Mix drained penne thoroughly into the prepared sauce.
07 - Spread half of the pasta mixture into baking dish. Sprinkle half of Parmesan and mozzarella cheeses over it. Add remaining pasta and top evenly with remaining cheeses.
08 - Bake uncovered for 18 to 20 minutes until cheese melts and develops a golden crust and sauce is bubbling.
09 - Allow to rest for 5 minutes, garnish with reserved basil, and serve warm.
