Bring a large pot of salted water to a rolling boil. Once boiling, add your rigatoni or penne pasta and cook for 2 minutes less than the package directions recommend. Drain the pasta and set aside.

In a skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in 500g of tomato passata into the skillet and season with salt and black pepper. Simmer gently for 10–15 minutes, stirring occasionally and integrating half of the torn basil leaves near the end.

Preheat your oven to 400°F (200°C). Once the sauce has thickened, add the drained pasta and toss to coat.

Transfer the pasta mixture into a baking dish or keep it in your oven-safe skillet. Distribute the torn mozzarella cheese on top, followed by grated Parmesan and remaining basil leaves.

Bake in the preheated oven for 15–20 minutes until the cheese is bubbly and lightly golden.

Remove from the oven and let it cool slightly before serving. Garnish with additional basil leaves.