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Preheat the oven to 400F.
To a 9x13" (or similar) baking dish, add the tomatoes, olive oil, salt, and pepper. Toss to coat the tomatoes evenly, then add the ricotta in large dollops on top of the tomatoes.
Bake uncovered for about 35 mins until the tomatoes are blistered and tender.
Meanwhile, bring a medium pot of generously salted water to a boil, and make the basil parmesan oil. To a small bowl, add the chopped basil, olive oil, parmesan, and salt. Mix.
10 mins before the tomatoes are done, add the rotini to the boiling water and cook according to package directions until al dente (or to your liking). Drain and set aside.
Once the tomatoes are done, immediately add the garlic and cooked pasta to the dish. Stir until all ingredients are well combined, and the sauce coats the noodles.
Transfer onto plates and top with a generous drizzle of basil parmesan oil. Enjoy!