Pizzaiolo Pasta (Pizza Pasta Bake)

Preheat your oven to 375°F (190°C).
Cook the pasta in a large pot of salted boiling water until just al dente, about 1-2 minutes less than the package instructions. Drain the pasta and set aside.
12 oz pound short pasta
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
1 tablespoon olive oil
1 medium onion
2 large garlic cloves
Stir in the tomato puree, dried oregano, dried basil, chili flakes, and ground black pepper. Let the sauce simmer for 5 minutes, stirring occasionally.
3 cups tomato puree
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon red chili flakes
¼ teaspoon ground black pepper
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
If you’re not using an oven-proof skillet, transfer the pasta mixture to a greased 9x13-inch baking dish.
Spread it out evenly, then sprinkle all the shredded mozzarella cheese on top. Arrange all the pepperoni slices over the cheese.
2 cups mozzarella cheese
1 cup sliced pepperoni
Bake in the preheated oven for 15-20 minutes, or until the cheese is fully melted, bubbling, and and slightly golden on top.
Let the dish rest for 5 minutes after removing it from the oven. Garnish with fresh basil leaves before serving.
Fresh basil leaves