Bring a large pot of salted water to a boil. Add 400g of penne or rigatoni and cook according to package instructions until al dente, about 8-10 minutes.

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add one finely chopped medium onion and sauté for 5-7 minutes until translucent.

Stir in 2 minced garlic cloves and cook for an additional 1 minute until fragrant.

Add 800g of canned or fresh tomatoes to the skillet and season with salt and pepper. Simmer for 15-20 minutes.

Fold the drained pasta into the sauce, mixing well and cooking for a couple of minutes over low heat.

Stir in 250g of diced mozzarella cheese until melted and creamy.

Tear fresh basil leaves and fold into the pasta mixture, adjusting seasoning with salt and pepper.

Transfer to a baking dish, sprinkle with 50g of grated Parmesan cheese, and bake at 180°C (350°F) for 15-20 minutes.

Allow to rest for a few minutes before serving.

Serve garnished with additional fresh basil and a drizzle of olive oil.