Cut the tomatoes in half, remove the seeds, and let them drain for a bit. Meanwhile, mix the breadcrumbs with finely chopped parsley, basil, and oregano. Add a pinch of salt and the olive oil. Fill the tomatoes with this mixture and bake at 350°F (180°C) until they dry out a little.

Make a simple sauce by simmering the tomato purée with a splash of olive oil and fresh basil over low heat for about 30 minutes.

Cook the pasta for 3 minutes, drain, then add it to the sauce and cook for another 3 minutes. Remove from heat, let cool slightly, then add the Parmesan and ricotta or mozzarella (mozzarella will make it creamier). Mix well.

Line the pan with lightly oiled parchment paper. Arrange the tomatoes around the sides and bottom, then pour the pasta mixture into the center. Bake at 350°F (180°C) for about 30 minutes.

Once cooked, let it cool slightly, then invert onto a serving plate and remove the parchment paper.