Baked Rigatoni with Mozzarella and Basil

1.Preheat your oven to 375°F (190°C).

2.In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.

4.Stir in the minced garlic and cook for an additional 1 minute until fragrant.

5.Add the crushed tomatoes, dried oregano, dried basil, salt, pepper, and red pepper flakes (if using) to the skillet. Simmer the sauce for about 15 minutes, stirring occasionally, until it thickens slightly.

6.In a large mixing bowl, combine the cooked rigatoni, tomato sauce, 1 cup of mozzarella cheese, and chopped fresh basil. Mix until the pasta is well coated with the sauce.

7.Transfer the rigatoni mixture to a greased 9x13 inch (23x33 cm) baking dish. Spread it evenly and top with the remaining mozzarella cheese and grated Parmesan cheese.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

9.Remove from the oven and let it cool for 5 minutes before serving. Garnish with extra fresh basil leaves.