Baked Caprese Pasta with Mozzarella

Preheat the oven to 400 F and bring a large pot of generously salted water to a rolling boil.
Add the penne and cook for 2 minutes less than the package directions state, so it is still quite firm in the center, since it will finish cooking in the oven; drain and set aside.
While the pasta cooks, heat the olive oil in a large deep skillet or pot over medium heat until shimmering.
Add the garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
Pour in the crushed tomatoes, oregano, red pepper flakes, 1 tsp salt, and black pepper, and stir to combine.
Bring the sauce to a gentle simmer and cook uncovered for 8-10 minutes, stirring occasionally, until it thickens slightly and no longer tastes sharply acidic.
Stir in the halved cherry tomatoes and cook for 2 more minutes.
Add the drained, underdone pasta to the sauce and toss well until every piece is coated.
Pour the sauced pasta into a greased 9x13-inch baking dish and spread it into an even layer.
Scatter the torn mozzarella chunks evenly over the top, followed by the grated Parmesan.
Bake uncovered for 18-20 minutes, until the cheese is fully melted, the edges are bubbling, and the top has patches of golden brown; if it is not browning after 18 minutes, switch to broil for 1-2 minutes, watching closely.
Remove from the oven and let the pasta rest for 5 minutes so the sauce sets slightly.
Scatter fresh basil leaves over the top just before serving so they stay bright and fragrant instead of wilting in the oven.