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Preheat the oven to 350°F.
Add the penne and cook until tender, about 9 minutes.
Drain and set aside to let cool for about 5 minutes.
Meanwhile, combine ricotta cheese, basil, 1 1/2 cups of the pasta sauce and pepper in a large bowl.
Transfer pasta to bowl with cheese mixture and toss gently to coat.
Spread 1/2 cup of the remaining pasta sauce over the bottom of a 7x11-inch baking dish.
Drizzle remaining sauce over the top, sprinkle with mozarella and bake until golden brown and hot throughout, about 30 minutes.