Preheat the oven to 325°F. Grease a baking dish with cooking spray.
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.
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.
Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper.
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.
Bake for 20 minutes, then increase the oven to 450°F and bake until the top is brown and bubbly.
Serve with garlic bread.