Pasta casserole with herbs, pepperoni and mushrooms

Ingredients:

• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• A pinch of crushed red pepper flakes
• 2 cans (800g each) of canned plum tomatoes, crushed by hand
• 4 large sprigs of fresh basil
• 1 cup chopped fresh basil
• 1 cup chopped fresh parsley
• 450 g thinly sliced ​​cremini mushrooms
• 450 g dry ziti pasta
• 1 cup chopped pepperoni
• 3 cups diced fresh mozzarella
• 1 tbsp. grated pecorino

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
2. In a medium saucepan over medium heat, heat 2 tablespoons olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat slightly, add the basil sprigs, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Remove the basil sprigs, stir in the chopped basil and parsley, and season with salt and pepper to taste.
3. While the sauce is simmering, heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6-8 minutes. Add the pepperoni and cook until the sausage begins to crisp, about 2 minutes. Transfer with a slotted spoon to a large bowl.
4. Cook the ziti pasta in salted boiling water until al dente, about 2 minutes less than package directions. Drain and add the pasta to the same bowl.
5. Add the tomato sauce, half the mozzarella, and half the pecorino to the bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and pecorino. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.