Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, chop the onion finely and mince the garlic.
Heat olive oil in a large skillet over medium heat and sauté the chopped onion until translucent and fragrant, about 3 minutes.
Add the minced garlic to the skillet and cook for another minute until aromatic.
Pour in the crushed tomatoes, add dried herbs, salt, and pepper, and simmer the sauce for 5 minutes to develop flavor.
Stir the cooked pasta into the sauce, mixing well to coat evenly. If the mixture seems dry, add a splash of pasta water.
Transfer the pasta and sauce mixture into a baking dish, spreading it into an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta.
Bake in a preheated oven at 390°F (200°C) for 15-20 minutes, until the cheese is melted, bubbly, and golden around the edges.
Remove the dish from the oven and let it sit for a few minutes to settle before serving.
Scoop out portions and enjoy this warm, cheesy pasta bake, perfect for comforting weeknight dinners.
