Preheat oven to 375 F.
In a large pot of salted boiling water, cook macaroni until al dente.
Drain immediately and add olive oil. Stir to combine.
In a pot, empty can of crushed tomatoes. Fill the can halfway with water. Swivel it around a little to get all the excess sauce in the can and empty into the pot.
Bring to a boil.
Add dried herbs, crushed red pepper and salt.
Reduce heat to a simmer and cook for 5 minutes.
Adjust salt, as needed.
Mix macaroni with tomato sauce and mix until thoroughly combined.
By hand, break the mozzarella cheese into pieces.
In a large casserole dish, transfer half of the pasta mix.
Sprinkle half of the mozzarella pieces on top.
Add the rest of the macaroni.
Add half of the remaining cheese on top.
Sprinkle the breadcrumbs on top.
Add the remaining cheese pieces on top.
Transfer to oven and bake for 45 minutes.