Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 1/2 cup cooking liquid.
Place panko, 1 tablespoon garlic, 1/4 teaspoon salt, black pepper, beef, and egg in a bowl, stirring just until combined. Shape beef mixture into 12 (1-inch) meatballs.
Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add meatballs to pan; cook for 5 minutes, turning to brown on all sides. Add remaining 1 tablespoon garlic; cook for 30 seconds. Add reserved 1/2 cup cooking liquid, remaining 1/4 teaspoon salt, 3 tablespoons basil, crushed red pepper, and tomatoes to the pan. Reduce heat to medium; cover and simmer for 15 minutes.
Stir pasta into tomato mixture; spread evenly in skillet. Sprinkle cheese over top; broil 1 minute or until cheese melts. Sprinkle with remaining 1 tablespoon basil.
Notes
Like I said, this was pretty well liked by the family. The only tweak I would make is using half the amount of crushed red pepper or using none at all. It is a bit spicy for the kids.