Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook 1–2 minutes less than package instructions (since it will bake further). Drain and toss with a drizzle of olive oil to prevent sticking.

Step 2: Make the Creamy Tomato Sauce : In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Add crushed tomatoes and tomato sauce, then season with Italian herbs, salt, pepper, and chili flakes. Simmer for 5 minutes.

Step 3: Add the Cream : Lower the heat and stir in the heavy cream. Mix until smooth and creamy. Taste and adjust seasoning if needed.

Step 4: Combine Pasta and Sauce : Add cooked pasta into the skillet and stir well to coat every piece. Mix in 1 cup of shredded mozzarella so it melts slightly into the sauce.

Step 5: Assemble the Bake ; Transfer the creamy pasta mixture into a lightly greased 9x13-inch baking dish. Sprinkle the remaining mozzarella and parmesan evenly on top. Add halved fresh mozzarella balls for extra gooeyness.

Step 6: Bake : Preheat the oven to 375°F (190°C). Bake uncovered for 20–25 minutes, until the cheese is bubbly and golden on top.

Step 7: Garnish and Serve : Remove from oven, let it rest for 5 minutes, then garnish with fresh basil leaves before serving.