# What You'll Need:
→ Pasta
01 - 12 ounces penne pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 4 cloves garlic, finely chopped
04 - 1 to 2 teaspoons crushed red pepper flakes, to taste
05 - 28 ounces canned crushed tomatoes
06 - 1 teaspoon sugar
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
10 - 1 small bunch fresh basil, chopped, plus extra for garnish
→ Cheese
11 - ¾ cup grated Parmesan cheese
12 - 1½ cups shredded mozzarella cheese
# How to Make It:
01 - Preheat oven to 400°F. Grease a large baking dish lightly.
02 - Boil penne in salted water until just al dente, approximately two minutes less than package directions. Drain and set aside.
03 - Heat olive oil over medium heat in a large skillet. Add garlic and crushed red pepper flakes; cook 1 to 2 minutes until fragrant without browning.
04 - Combine crushed tomatoes, sugar, oregano, salt, and pepper in the skillet. Simmer for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Remove the sauce from heat and stir in chopped basil.
06 - Toss drained penne with the sauce until evenly coated.
07 - Spread half of the pasta mixture into the prepared dish. Sprinkle with half the Parmesan and mozzarella cheeses. Top with remaining pasta and cheeses.
08 - Bake for 18 to 20 minutes until the cheese melts, turns golden, and sauce bubbles.
09 - Allow to rest for 5 minutes. Garnish with additional basil and serve hot.
