First Step: Cook the Pasta Preheat your oven to 200°C (400°F). Bring a large pot of salted water to a boil, and cook the fusilli pasta until just al dente, about 2 minutes less than package instructions. Drain the pasta well, reserving a small amount of pasta water.

Second Step: Prepare the Tomato Sauce In a saucepan, heat olive oil or butter over medium heat. Gently sauté minced garlic for 1 to 3 minutes until fragrant but not browned. Add the tomato puree or fresh diced tomatoes with juice, salt, and half of the chopped fresh basil. Stir in tomato paste if using. Cover and simmer on low heat for 25 to 30 minutes, stirring occasionally, until the sauce thickens and flavors meld. Remove garlic cloves if left whole.

Third Step: Combine Pasta and Sauce In a large mixing bowl, toss the cooked pasta with the tomato sauce. Add reserved pasta water by half-cup increments as needed to adjust sauce consistency to coat pasta well. Stir in remaining basil and, if desired, a tablespoon of butter for silkiness and richness.

Fourth Step: Assemble the Bake Transfer half of the sauced pasta evenly into a 10-inch round or similar baking dish. Distribute half of the mozzarella cubes and grated Parmigiano Reggiano over the pasta layer. Repeat layering with the remaining pasta, cheese, and Parmesan. For extra texture and crispness, sprinkle breadcrumbs on top if desired.

Final Step: Bake and Serve Bake uncovered for 5 to 8 minutes or until the cheese on top melts, bubbles, and begins to brown lightly. For a crisper crust, broil for an additional 2 to 3 minutes, watching carefully to avoid burning. Garnish with fresh basil leaves and serve immediately, enjoying the warm, stringy melted cheese with fragrant tomato and basil.