Preheat the oven to 375°F (190°C). Light a fire in your oven’s heart and get it ready for glory.

Cook the pasta until it’s just shy of al dente. It will finish in the bake, so don’t overdo it. Drain and set aside.

In a skillet, warm olive oil over medium heat. Sauté garlic for about 30 seconds until fragrant, then add the marinara. Simmer briefly and season with salt and pepper.

In a bowl, mix ricotta with half of the mozzarella and a pinch of salt. This is your creamy middle layer—trust the process.

Combine the pasta with the sauce, veggies/protein if using, and the ricotta-mozzarella mixture. Stir until everything’s cozy and coated.

Transfer to a baking dish. Top with the remaining mozzarella and Parmesan. If you’re feeling fancy, add a few basil leaves on top.

Bake for 20–25 minutes until the cheese is bubbling and golden. If you like extra crust, broil for 1–2 minutes at the end—watch like a hawk, though.

Let rest for 5 minutes, slice, and serve. Yes, it’s that simple.