Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes shy of al dente. Drain and toss with olive oil so it doesn’t stick.

Prep the cherries: If using fresh, pit and halve them. If using frozen, thaw and pat dry. Toss with a pinch of salt and, if you like, the lemon zest and balsamic for extra pop.

Mix the base: In a large bowl, combine marinara, garlic, half the mozzarella, half the Parmesan, and the ricotta. Add a pinch of salt, black pepper, and red pepper flakes if using.

Fold in pasta and cherries: Add the drained pasta and about two-thirds of the cherries to the sauce mixture. Gently fold to distribute without crushing the fruit.

Choose your dish: Use an oven-safe, air fryer–friendly baking dish that fits your basket or rack. A 7- to 8-inch square pan or similar works well. Lightly oil it.

Assemble: Spoon the mixture into the dish. Scatter the remaining cherries on top. Finish with the rest of the mozzarella and Parmesan.

Air fry: Preheat the air fryer to 360°F (182°C) for 3–4 minutes. Cook the pasta bake for 14–18 minutes until the cheese is melted, bubbly, and golden at the edges. If your air fryer runs hot, start checking at 12 minutes.

Rest and finish: Let the bake rest for 5 minutes to set. Sprinkle with chopped basil or parsley. Taste and adjust with a pinch of salt or a crack of pepper.

Serve: Scoop generous portions. For a little contrast, add a drizzle of olive oil or a few drops of balsamic over each serving.