1 pound penne or ziti rigate
2 cups ricotta cheese
2 tablespoons unsalted butter, cut into small pieces
1 cup Parmesan or Romano cheese
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, chopped
1 14-ounce can crushed tomatoes
A generous handful of fresh flat-leaf parsley, finely chopped
Coarse black pepper
20 fresh basil leaves, shredded or torn
1/2 pound fresh mozzarella, thinly sliced
Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta al dente, with a bite to it.
Place the ricotta, butter, and 1/2 cup of Parmesan or Romano in a large bowl.