1
Preheat the oven to 325°F. Grease a baking dish with cooking spray.
2
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.
3
Heat 1 tablespoon olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes.
4
Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper.
5
Spread half of the tomato sauce in the baking dish and toss with half of the pasta. Cover with a layer of provolone, mozzarella, parmesan and bechamel. Then add another layer of tomato sauce, the remaining pasta, cheese and bechamel.
6
Bake for 20 minutes, then increase the oven to 450°F and bake until the top is brown and bubbly.
7
Serve with garlic bread.