Spicy Ditalini Arrabbiata Bake

1.Preheat your oven to 375°F (190°C).

2.Bring a large pot of salted water to a boil. Add the ditalini pasta and cook until just al dente, about 7 minutes. Drain and set aside.

3.In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes, being careful not to burn.

4.Stir in garlic powder and red chili flakes, cooking for another 30 seconds to release their flavors.

5.Add the tomato paste to the skillet and cook, stirring frequently, for 2-3 minutes to deepen the flavor.

6.Pour in the crushed whole peeled tomatoes, tomato sauce, and beef broth. Stir to combine.

7.Season the sauce with dried oregano, dried basil, salt, and freshly ground black pepper. Bring the mixture to a simmer and let it cook gently for 10 minutes, stirring occasionally, until slightly thickened.

8.In a large mixing bowl, combine the cooked ditalini pasta with the spicy tomato sauce, ensuring the pasta is evenly coated.

9.Transfer the pasta and sauce mixture to a greased 9x13-inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

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

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

12.Garnish with freshly chopped parsley for a pop of color and fresh flavor.

13.Serve hot and enjoy your flavorful Spicy Ditalini Arrabbiata Bake.