Put oil in pot and add 6 cloves of garlic. Stir until garlic is light tan.

Take garlic out and add tomatoes, pinch of sugar, salt, and basil. Let perk for 1 to 1 and 1/2 hours.

In 9x13 pans, layer sauce, ricotta, and pasta mixture with grated cheese and mozzarella.

Cook uncovered for 40 minutes at 350 to 400.