# What You'll Need:
→ Pasta
01 - 1 lb ziti or penne pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes
10 - 1 tsp sugar
11 - Salt and black pepper to taste
→ Cheese Mixture
12 - 15 oz ricotta cheese
13 - 1 large egg
14 - 1/2 cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped
→ Assembly
16 - 2 1/2 cups shredded mozzarella cheese
17 - Additional grated Parmesan for topping
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
02 - Bring a large pot of salted water to a boil. Cook the ziti pasta until just al dente, approximately 2 minutes less than the package directions. Drain well and set aside.
03 - Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
04 - Pour in crushed tomatoes and tomato paste. Add oregano, basil, red pepper flakes, sugar, salt, and pepper. Stir thoroughly and let simmer uncovered for 10 to 15 minutes until the sauce thickens slightly.
05 - In a medium bowl, combine ricotta cheese, egg, grated Parmesan, and chopped parsley. Season with a pinch of salt and pepper. Mix until smooth and fully incorporated.
06 - Transfer the drained pasta to a large bowl. Toss with half of the prepared tomato sauce until evenly coated.
07 - Spread half of the sauced pasta evenly across the bottom of the prepared baking dish. Drop spoonfuls of half the ricotta mixture over the pasta and spread gently. Sprinkle with half of the shredded mozzarella.
08 - Add the remaining pasta, followed by the remaining ricotta mixture and mozzarella. Pour the reserved tomato sauce over the top layer. Finish with a generous sprinkling of grated Parmesan cheese.
09 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to allow the flavors to meld and the cheese to melt.
10 - Remove the foil and return to the oven for another 10 to 15 minutes until the cheese is bubbly and golden brown on top.
11 - Let the baked ziti rest for 10 minutes before serving. This allows the casserole to set and makes serving easier.
