# 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 (optional)
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 (or 1 tbsp dried)
→ Assembly
16 - 2 1/2 cups shredded mozzarella cheese
17 - Additional grated Parmesan, for topping
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish.
02 - Cook ziti in a large pot of salted boiling water until just al dente (about 2 minutes less than package instructions). Drain and set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté onion until soft (about 4 minutes), then add garlic and cook for 1 minute.
04 - Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer uncovered for 10-15 minutes until thickened.
05 - In a bowl, combine ricotta, egg, Parmesan, and parsley. Mix well and season with a pinch of salt and pepper.
06 - In a large bowl, toss the drained pasta with half of the tomato sauce.
07 - Spread half the pasta mixture in the baking dish. Dollop and gently spread half the ricotta mixture over the pasta. Sprinkle with half the mozzarella.
08 - Repeat layers with remaining pasta, ricotta, and mozzarella. Pour remaining sauce over the top and finish with extra Parmesan.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for another 10-15 minutes until bubbly and golden. Let rest for 10 minutes before serving.
