In a large skillet, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes until fragrant. Add crushed tomatoes, sugar, salt and pepper, and dried basil and oregano. Bring to a simmer and simmer for 10-12 minutes over medium low heat, stirring occasionally.

tsp olive oil

clove garlic

cup crushed tomatoes

tsp sugar

kosher salt

black pepper

tsp basil

tsp oregano

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, making sure to drain when just al dente.

oz pasta

In a medium bowl, add 1/3 cup ricotta, eggs, mozzarella, parmesan, and romano, stirring until combined. Season with pepper. In a separate small bowl, whisk remaining 1/4 cup ricotta with the milk and set aside to dollop on at the end.

cup ricotta

eggs

cup mozzarella

cup parmesan

cup romano

tbsp milk

Once the sauce has thickened slightly, add in the cheese mixture from the medium bowl, stirring until it is fully incorporated and the cheese is melted.

Drain pasta and add to sauce, stirring until the pasta is coated. Divide pasta between bowls and top with reserved whipped ricotta and fresh basil.

tbsp basil