Heat olive oil in a pan over medium heat.

Sauté the onion, garlic, and peppers for 6 minutes, stirring occasionally, until soft and translucent without browning.

Add the tomatoes and bring to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally, until the sauce thickens.

Use an immersion blender to blend the sauce to a smooth consistency.

Stir in the chopped basil and season with salt and pepper to taste.

Boil a large pot of salted water and cook the pasta until al dente according to package instructions.

Drain and return the pasta to the pot.

Mix the cooked pasta with half of the tomato sauce, half of the yogurt, and a handful of grated Parmesan.

Preheat your oven to 200°C.

Grease a baking dish with olive oil.

Spread a thin layer of the remaining yogurt at the bottom of the dish.

Add half of the pasta mixture, followed by a layer of sauce, a sprinkle of grated cheese, and slices of mozzarella.

Repeat the layering process until all ingredients are used, finishing with cheese on top.

Garnish the top with chopped basil, freshly ground black pepper, and a drizzle of olive oil.

Bake in the preheated oven for 20 minutes, until the cheese is melted and golden.

Let the pasta cool slightly before serving. Garnish with extra fresh basil if desired.