Baked Pasta with Italian Sausages and Tomatoes

1Preheat your oven to 190°C (375°F).

2Bring a large pot of salted water to a boil. Add the penne pasta (400 grams) and cook until al dente, about 9-10 minutes. Drain and set aside.

3While the pasta cooks, heat olive oil (2 tablespoons) in a large skillet over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 3-4 minutes.

4Add the minced garlic (4 cloves) and cook for another 1 minute until fragrant, stirring frequently to avoid burning.

5Add the Italian sausage meat to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-8 minutes.

6Stir in the diced tomatoes, dried oregano (1 teaspoon), dried basil (1 teaspoon), red chili flakes (½ teaspoon) (if using), salt, and pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

7In a large mixing bowl, combine the cooked pasta and the sausage-tomato sauce. Mix well to ensure the pasta is evenly coated.

8Transfer half of the pasta mixture into a greased 9x13 inch (23x33 cm) baking dish. Sprinkle half of the shredded mozzarella cheese (150 grams) over the pasta.

9Add the remaining pasta mixture on top and finish with the remaining mozzarella and grated Parmesan cheese (50 grams).

10Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

11Remove from the oven and let rest for 5 minutes before serving.

12Garnish with fresh basil leaves and serve warm.