Step 1

. While that’s heating up, bring a large pot of salted water to a boil. Salted water is key here—don’t skip it! It seasons the pasta from the inside out.

Step 2

until it’s al dente. That means firm, not mushy (you don’t want soggy pasta in your baked dish). This usually takes 6-8 minutes, depending on your pasta brand. Once done, drain and set aside. (Pro tip: toss the pasta with a little olive oil to keep it from sticking.)

Step 3

. Heat up your olive oil in a large skillet, and when it starts to shimmer, add the diced onion. After about 2-3 minutes, throw in the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn—it gets bitter fast!

Step 4

and season with Italian seasoning, salt, and pepper. Stir them around for about a minute or two, just until they start to soften. You’re not looking to break them down completely—just a little burst of flavor.

Step 5

. Toss everything into the skillet with the onion, garlic, and tomatoes, making sure everything is well-coated and evenly distributed. Transfer the mixture into your casserole dish.

Step 6

. Spread those halved mozzarella balls on top of the pasta. The more, the merrier if you’re a cheese lover like me. Bake the dish for 20-25 minutes until the cheese is melted and bubbly, with golden brown spots. (If you like your cheese extra crispy, broil it for the last 2 minutes, but keep a close eye on it!)

Step 7

. Let the dish rest for about 10-15 minutes before serving. This helps the flavors settle and makes it easier to portion out.