To 1 3/4 cups plain tomato sauce, add 5 cloves of roasted garlic, minced, 1 1/2 teaspoons red pepper flakes, 1/4 cup minced fresh basil, 1 teaspoon dried oregano leaves and 1/2 teaspoon salt. Mix together and set to the side.
Heavily salt a pan of water and bring to a boil. Add 3 cups ziti and cook according to al dente instructions. Drain well. Mix the noodles and around 2/3 of the sauce together in a large bowl.
In either three small spring pans or one large spring pan, stand your saucy noodles on end. This is best accomplished by holding or propping the spring pan nearly vertical and using a small flat silicone spatula to transfer the noodles from the bowl to the spring pan. Once full, return pan to a flat position and spoon sauce over, using the back of a spoon to encourage the sauce into the noodles. Top with shredded mozzarella, a sprinkling of Parmesan cheese and a dash of bread crumbs.
Cook in the oven at 350 for 15 minutes or until mozzarella is melted. Broil the tops to get them golden brown. Remove from the oven and the spring pan and top with fresh topped basil. You can serve it atop meat sauce if you’d like it that way.
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