Cavatappi al Forno

Step 1

Set the oven to 375°F and wait for the indicator light or beep to confirm it has fully preheated, about 10 minutes.

Step 2

Fill a large pot three-quarters full with water, add 1 tablespoon salt, and set it over high heat until large rolling bubbles break the surface continuously, about 8 minutes.

Step 3

Pour the 1 lb cavatappi pasta into the boiling water and stir once with a wooden spoon to separate the tubes, then cook until the pasta is completely soft and a strand breaks easily between your fingers, about 10 minutes.

Step 4

Drain the pasta in a colander and pour it into a large mixing bowl; do not rinse.

Step 5

Add the 15 oz ricotta, 1.5 cups of the mozzarella, 0.5 cup of the Parmesan, 0.5 cup basil, and 24 oz marinara sauce to the warm pasta.

Step 6

Stir with a wooden spoon until all ingredients are evenly combined and no streaks of sauce remain visible, about 1 minute.

Step 7

Pour the pasta mixture into a 9-by-13-inch baking dish and spread it into an even layer with the back of a spoon.

Step 8

In a small bowl, combine 0.75 cup panko, 3 tablespoons olive oil, and the remaining 0.5 cup mozzarella and 0.25 cup Parmesan, stirring until the breadcrumbs are evenly coated with oil.

Step 9

Scatter the breadcrumb mixture evenly across the top of the pasta, covering as much surface as possible.

Step 10

Slide the baking dish into the 375°F oven and bake until the breadcrumb topping turns golden brown and the edges bubble, about 20 minutes.

Step 11

Remove the dish from the oven and set the broiler to high; wait 2 minutes.

Step 12

Place the baking dish under the broiler, about 4 inches below the heating element, until the top is deep golden and the edges begin to brown, about 2 to 3 minutes.

Step 13

Remove the dish from the oven using oven mitts and let it rest on the counter for 5 minutes before serving.