In a large pot, bring salted water to a rolling boil over high heat. Add rigatoni or penne and cook for 2 minutes less than package directions.

Drain pasta and set aside to cool slightly while preparing the sauce.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Pour in tomato passata, season with salt and black pepper, and let it simmer for 10-15 minutes.

Stir in half of the torn fresh basil into the sauce.

Add the drained pasta to the skillet and gently toss to coat with the sauce.

Preheat your oven to 400°F (200°C). Transfer the pasta mixture into a baking dish.

Tear fresh mozzarella and scatter over the pasta, then sprinkle with grated Parmesan and remaining basil.

Bake for 15-20 minutes until cheese is bubbly and golden brown.

Let cool for a few minutes before serving hot, optionally garnished with extra fresh basil.