Barn Door Bliss Organized Pantry Pasta Bake - Kitchen20

Ingredients

• 1 pound (450g) dried pasta (penne, rigatoni, or your favorite shape)
• 4 quarts (4 liters) water
• 1 tablespoon (15ml) salt
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) olive oil
• 1 medium yellow onion, chopped (approx. 1 cup / 150g)
• 2 cloves garlic, minced
• 1 (28 ounce / 794g) can crushed tomatoes
• 1 (15 ounce / 425g) can tomato sauce
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 (15 ounce / 425g) can cannellini beans, drained and rinsed
• 1 (15 ounce / 425g) can corn, drained (or 1 cup frozen corn, thawed)
• 1 cup (100g) frozen peas
• 1 cup (225g) ricotta cheese
• ½ cup (50g) grated Parmesan cheese, divided
• ½ cup (50g) shredded mozzarella cheese
• Fresh basil leaves, chopped (optional)