# What You'll Need:
→ Pasta
01 - 1 pound ziti or penne pasta
→ Sauce Base
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 pound Italian sausage or ground beef (optional)
→ Seasonings
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon sugar
→ Tomato Products
12 - 1 (28-ounce) can crushed tomatoes
13 - 1 (15-ounce) can tomato sauce
→ Cheese Filling
14 - 1 1/2 cups ricotta cheese
15 - 1 large egg
16 - 1/2 cup grated Parmesan cheese
17 - 2 cups shredded mozzarella cheese, divided
# Directions:
01 - Preheat oven to 375°F. Use a 9x13-inch freezer-safe baking dish if planning to freeze.
02 - Boil ziti in salted water until barely al dente, about 2 minutes less than package directions. Drain and toss with olive oil.
03 - Heat olive oil in a skillet over medium heat. Cook onion until soft, about 4 minutes. Add garlic and cook 1 minute more.
04 - Add sausage or ground beef if using. Cook until browned and cooked through, breaking up with a spoon. Drain excess fat.
05 - Stir in oregano, basil, red pepper flakes, crushed tomatoes, tomato sauce, salt, pepper, and sugar. Simmer 10 minutes, stirring occasionally.
06 - Combine ricotta, egg, Parmesan, and 1 cup mozzarella in a bowl. Mix until smooth.
07 - Spread 1 cup sauce on dish bottom. Layer half the pasta, half the ricotta mixture, and half the remaining sauce. Repeat. Top with remaining 1 cup mozzarella.
08 - For fresh baking: bake covered at 375°F for 30 minutes, then uncovered for 15 minutes until bubbly. To freeze: cool completely, cover tightly with foil, label, and freeze up to 3 months.
09 - Bake frozen dish at 375°F covered for 60-75 minutes, then uncover and bake 20-25 minutes more until bubbly and golden.
10 - Let stand 10 minutes before serving to allow layers to set.
