Baked Penne with Three-Cheese Tomato Sauce

Preheat your oven to 375°F. Bring a large pot of salted water to a boil for the penne.

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly.

Pour in the tomato sauce. Season with salt and black pepper. Let it simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Remove from heat and stir in the chopped basil. Set aside.

In a large bowl, combine the shredded mozzarella, ricotta, and cheddar cheese. Add the salt and mix well until evenly combined.

Cook the penne in the boiling salted water according to package directions until just al dente, about 1 minute less than the package suggests. Drain well.

In the same pot or a large mixing bowl, combine the cooked penne with the tomato sauce. Toss until the pasta is evenly coated.

Add the three-cheese blend to the pasta and sauce. Stir gently to combine, making sure the cheese is distributed throughout.

Transfer the pasta mixture to a large baking dish or divide among individual ramekins.

In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this topping evenly over the pasta.

Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.

Let the baked penne rest for 5 minutes before serving. This helps the dish set up and makes serving easier. Garnish with extra fresh basil if desired.