Preheat oven to 425°F.
In a small saucepot, heat EVOO over medium to medium-high heat. Add butter and melt. When it starts to foam, add garlic, stir a minute and add tomatoes, mashing them up. Add onion, basil and bay. Season with salt and pepper; simmer 30 minutes over low heat. Remove onion. Add butter to sauce to finish.
Bring a pot of water to a boil for the pasta.
Combine ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parm.