The other day they had this recipe for baked pasta, but a super simplified version that is mostly cooked on the stovetop and then finished off in the oven. So while you do end up using two major kitchen appliances, the ease of this recipe reigns supreme. You do not have to cook the pasta separately and then add it to the sauce, which in my mind translates to "this recipe is heaven".
In the interest of full disclosure, I am still trying to figure out the right amount of water to add to this recipe. The original made this in a skillet and used 12 oz of pasta, whereas most boxes of pasta are 16 oz. I don't know what to do with 4 oz of leftover pasta, so I used the full 16 oz and made this in a deep saute pan. The original recipe calls for 3 cups of water for 12 oz of pasta, so you would think that 4 cups of water would be the right amount, but it seemed like a *lot* of water so I lowered the amount to 3 1/2 cups. That seemed to be fine, maybe still a wee bit on the soft side (the pasta, that is), so I may tinker next time.
Adapted from America's Test Kitchen
Serves about 6.
Muster your troops.
Heat oil in an ovenproof deep saute pan (about 4 quarts) over medium high heat and toss in garlic and red pepper flakes.
Cook for about 2 minutes, until garlic is softened, and pour in tomatoes. Forget to take a picture.
Add in raw pasta and water, with about 1/2 tsp salt and 1/4 tsp pepper.
Your pasta will be swimming. That is okay.
Bring to boil, then lower heat to simmer and cover. Let simmer for about 13 minutes.
While the pasta is simmering, preheat the oven to 475 degrees. After the 13 minutes (the pasta is almost but not completely cooked), toss in the cream, parmesan, and basil.
Scatter mozzarella over the top of the pasta.
Place saute pan, uncovered, into oven for about 10 to 12 minutes or the cheese is golden brown.
Does that not scream comfort food to you?