In a 9x13 baking dish, add garlic, spices, diced tomatoes, tomato paste, ricotta, and half and half. Mix together until well combined.
Add pasta to mixture and stir until pasta is all coated. Use a rubber spatula to gently press pasta down into the dish so it is mostly covered.
Cover with a double layer of aluminum foil and bake in the preheated oven for 50 minutes.
Remove from oven and uncover.
Top with mozzarella and parmesan cheese and place back in the oven. Bake for an additional 10 minutes.
Garnish with fresh parsley
Serve immediately warm.
Cover leftovers with aluminum foil and reheat the entire dish or individual portions in an oven safe dish.Don’t drain the tomatoes, the extra juice with the tomatoes is essential to cooking the pasta to al dente.Do not pre-cook the pasta, it will fully cook in the pan. If you pre-cook, you’ll end up with baked pasta that’s dried out rather than perfectly cooked.Keep refrigerated and eat within three days for the best leftovers flavor.