Bring a large pot of salted water to a boil. Add your penne or rigatoni and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add chopped onions, sauté until translucent, around 5-7 minutes.

Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown.

Add canned or fresh tomatoes, a pinch of salt and pepper. Simmer on medium-low heat for 15-20 minutes until the sauce thickens.

Mix the drained pasta into the tomato sauce until well-coated.

Stir in diced mozzarella cheese, allowing it to melt into the warm pasta and sauce.

Fold in fresh basil leaves and adjust seasoning with additional salt and pepper if needed.

Transfer the mixture to a baking dish, sprinkle with grated Parmesan cheese, and bake at 180°C (350°F) for 15-20 minutes until bubbly and golden.

Let rest for about 5 minutes before serving.

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