Kosher salt & freshly ground black pepper to taste
Heat olive oil in a large pot over medium heat until hot, but not smoking.
Add garlic and sauté about 2 minutes. Add tomatoes and cook, stirring, for 5 minutes. Season with salt and pepper.
Reduce heat to low and simmer, partially covered, about 30 minutes, until thick.
Preheat oven to 450°F.
Bring a large pot of generously salted water to a boil. Add paccheri and cook until not quite al dente.
Add the 3 cheeses to thickened tomato sauce and stir until Mozzarella melts. Stir in basil. Season to taste with salt and pepper.
Use a spider to lift paccheri out of the water and into the sauce. Toss to coat, then transfer to 4 – 6 mini crocks. Garnish with extra shredded Mozzarella. Cover with parchment paper, tucking it into the sides of each dish. Place crocks on a metal tray and bake about 20 minutes, until pasta is piping hot.
Bring the pasta dishes to the table, cut an “X” in the parchment paper on each dish and gently tear back the points. Spoon some Ricotta onto each portion.