In a skillet that is oven safe sautee 3 cloves of garlic, sliced in 2-3 T olive oil. Add a dash of red pepper flakes and salt and pepper to taste. Add 1 can of crushed tomatoes (28 oz.) 3 C water, and 1 13 oz. box of whole wheat penne pasta. Cover and cook , stirring often, maintaiing a vigorous simmer , until the pasta is almost tender, 15-18 minutes. Stir in 1/2 c milk, 1 c ricotta cheese 1/4 C minced, basil leaves, 1/2 C grated Parmesean cheese and 2 T butter. Season with salt and pepper to taste. Sprinkle 1 C mozzarella cheese evenly over the top. Transfer the skillet to a 425 degree oven for 10-15 minutes. bake until the cheese has melted and browned.