Directions

• Preheat the oven to 375 degrees Fahrenheit. Brush a 9 x 13″ baking dish with olive oil.
• Start a pot of well salted water to a boil. Boil the rigatoni until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Drain.
• Meanwhile, mince the garlic. In a separate pot, heat the olive oil over medium high heat. Add the garlic and fennel seeds and cook for 1 to 2 minutes until fragrant. Add the basil, marinara sauce, and tomatoes and stir for 1 minute. Stir in ¾ teaspoon kosher salt, ½ teaspoon onion powder and 1 pinch red pepper flakes and the ½ cup Parmesan cheese. Remove from the heat.
• Pour the sauce and the drained pasta into the baking dish. Top with torn pieces of mozzarella. Sprinkle the entire top with generous sprinkles of Parmesan cheese.
• Cover with foil and bake 15 minutes. Remove the foil and bake for an additional 10 minutes until browned.
• Remove the pan from the oven and top with ¼ teaspoon kosher salt, divided over the top. Let stand 5 minutes. If desired, garnish with chopped basil. (Make ahead instructions: Make the pasta through Step 4 and cover with foil. Refrigerate until baking, up to 24 hours.)