Step 1

Preheat oven to 400°F and position rack in center. Boil pasta in a medium pot of salted boiling water until about halfway cooked (about 6 1/2 minutes for pasta that will be al dente in 9 minutes). Reserve 1/2 cup pasta-cooking water, then drain pasta.

Step 2

In a large mixing bowl, combine pasta with 2 1/2 cups tomato sauce, reserved 1/2 cup pasta-cooking water, low-moisture mozzarella, and 1 cup fresh mozzarella. Season with salt and pepper and stir to combine.

Step 3

Scrape into baking dish and press into an even layer.

Step 4

Drizzle remaining 1 1/2 cups tomato sauce all over top of pasta.

Step 5

Scatter remaining 1 cup mozzarella all over, cover with aluminum foil, and bake for 30 minutes.

Step 6

Meanwhile, in a medium saucepan, gently simmer cream over medium-low heat, stirring frequently, until reduced to 1 1/2 cups, about 20 minutes. Sprinkle in Parmigiano-Reggiano into cream and whisk until completely melted and sauce is smooth. Season with salt. Keep warm.

Step 7

Increase oven to 450°F, uncover baked ziti, and cook until just starting to brown on top, about 10 minutes. Let stand for 10 minutes. Top with basil leaves, spoon onto plates, and drizzle with Parmesan cream. Serve immediately.