Start by bringing a large pot of salted water to a rapid boil. Add rigatoni or penne pasta and cook for 7-9 minutes until al dente, then drain.

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

Pour in 500g of tomato passata into the skillet, season with salt and black pepper, and let it simmer for 10-15 minutes.

Preheat your oven to 400°F (200°C). Add drained pasta to the skillet, tossing to coat with the sauce.

Transfer the pasta and sauce mixture into a greased baking dish. Tear mozzarella and distribute it over the top, followed by grated Parmesan and remaining basil.

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

Let cool for a few minutes before serving, garnishing with additional fresh basil if desired.