Begin by bringing a large pot of salted water to a rolling boil. Add pasta and cook for 2 minutes less than package instructions for al dente. Drain and set aside.

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

Pour in tomato passata and season with salt and pepper. Simmer on low heat for 10 to 15 minutes, stirring in half of the basil leaves.

Preheat your oven to 400°F (200°C).

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

Pour the pasta and sauce mixture into a lightly greased baking dish. Add pieces of mozzarella and sprinkle Parmesan on top.

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

Remove from oven and let rest for a few minutes before serving. Garnish with extra basil if desired.