Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Pinch red pepper flakes
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
1 cup fresh ricotta
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1 small zucchini, cut into 1/2 inch pieces
1 cup shredded carrots
1 cup frozen peas, thawed
1 pound dried rigatoni
3 cups shredded mozzarella
1 cup grated Parmesan