Baked Cavatappi Pasta with Artichokes and Fennel

Ingredients:

• 450 g of cavatappi pasta (twist)
• 2 tbsp olive oil, plus more for greasing the pan
• 4 cloves garlic, sliced
• A pinch of dried pepper flakes
• 1200 g marinated plum-shaped tomatoes or cherry tomatoes with brine, mash the tomatoes
• 4 large branches basilica
• 1 tbsp. ricotta cheese or cottage cheese
• 1.5 cups chopped frozen artichokes, thawed
• 1.5 cups sliced ​​fennel bulbs, sautéed in oil
• 3 cups diced mozzarella cheese
• 1 tbsp. finely grated Pecorino Romano cheese or Parmesan

Preparation:

1. Preheat oven to 230°C. Bring a saucepan of salted water to a boil. Add the cavatappi pasta and cook until half-cooked, 2-3 minutes. Drain.
2. Heat olive oil in a large skillet. Add garlic and pepper flakes and cook until golden brown. Add tomatoes with brine, 1 cup water, and basil and cook until the sauce thickens, about 15 minutes. Remove the basil and season the sauce with salt to taste. (Alternatively, heat 4 cups of prepared tomato sauce.)
3. Add ricotta, artichokes and fennel to the sauce and stir.
4. Grease a 3- to 4-quart baking dish. Toss the pasta with the sauce and half the mozzarella and pecorino cheeses. Place the pasta in the prepared dish and sprinkle with the remaining cheese. Bake the cavatappi in a preheated oven until golden brown, about 15 minutes.