Public-domain recipe with an original dish photograph.
24 oz or 1 jar of Fradiavolo Sauce 1 box mostaccioli rigati or penne rigate ~8 oz shredded mozzarella cheese I've found that pre-shredded cheese doesn't taste as good as shredding it right before cooking.
Bring a pot to a boil and cook pasta for 6 minutes (very al dente). Put pasta and sauce in baking dish(es) and mix well. Cover pasta and sauce generously with grated cheese until you can't see the pasta. Bake at 350°F / 175°C for 20 minutes, or 375°F / 190°C for 15 minutes on convection bake.