Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni or penne and cook for 2 minutes less than recommended on the package for a perfect al dente texture. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 30 seconds until fragrant. Pour in 500g of tomato passata, seasoning with salt and black pepper, and let the sauce simmer for 10 to 15 minutes, stirring occasionally. In the last few minutes, stir in half of the torn basil leaves.

Add the drained pasta to the skillet with the simmering sauce and gently toss the mixture to coat every piece of pasta. Cook together on low heat for about 2 to 3 minutes, then remove from heat.

Preheat your oven to 400°F (200°C). Transfer the pasta mixture into a suitable baking dish or leave it in the skillet if it is oven-safe. Tear the fresh mozzarella into pieces and spread over the pasta. Sprinkle grated Parmesan on top, along with the remaining basil.

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

Once baked, garnish with additional torn basil leaves and let it rest before serving hot.