A delicious and convenient make-ahead Italian pasta recipe featuring al dente pasta, a rich tomato sauce, and fresh herbs. Perfect for meal prep or entertaining, this dish can be prepared in advance and reheated without losing flavor or texture.
12 ounces penne pasta
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Pour in the crushed tomatoes, then stir in dried oregano, dried basil, salt, black pepper, and red pepper flakes. Simmer the sauce for 15 minutes, stirring occasionally.
Remove the sauce from heat and stir in the chopped fresh basil.
Combine the cooked pasta and tomato sauce in a large mixing bowl. Mix thoroughly to coat the pasta evenly.
Transfer the pasta mixture to a 9×13-inch baking dish. Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.
Cover the dish tightly with aluminum foil and refrigerate for up to 24 hours.
When ready to serve, preheat the oven to 375°F (190°C). Remove the foil and bake the pasta for 20 minutes until the cheese is melted and bubbly.
Remove from oven and let it rest for 5 minutes before serving.