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

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

Pour in the tomato passata, season with salt and pepper, and simmer for 10 to 15 minutes, stirring occasionally. Stir in half of the torn basil leaves just before removing from heat.

Add the drained pasta to the sauce in the skillet, tossing gently until well coated.

Preheat your oven to 400°F (200°C). Gather your baking dish.

Transfer the pasta mixture to a baking dish. Scatter fresh mozzarella and optional Parmesan on top, adding remaining basil leaves.

Bake for 15 to 20 minutes until the cheese is melted and golden brown. Watch closely to achieve a perfect crust.

Remove from oven, let sit for a few minutes, then serve garnished with additional fresh basil if desired.