# Ingredient List:
→ Pasta
01 - 1 pound ziti or penne pasta
→ Sauce
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)
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1 (28-ounce) can crushed tomatoes
10 - 1 (15-ounce) can tomato sauce
11 - 1 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon sugar
→ Cheese Mixture
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. If freezing, use a disposable or freezer-safe 9x13-inch baking dish.
02 - Cook ziti in a large pot of salted boiling water until just barely al dente (about 2 minutes less than package instructions). Drain and toss lightly with olive oil to prevent sticking.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic and cook 1 minute more.
04 - If using meat, add sausage or ground beef. Cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
05 - Stir in oregano, basil, red pepper flakes (if using), crushed tomatoes, tomato sauce, salt, pepper, and sugar. Simmer for 10 minutes, stirring occasionally. Remove from heat.
06 - In a mixing bowl, combine ricotta, egg, Parmesan, and 1 cup mozzarella. Mix until smooth.
07 - Spread 1 cup sauce on the bottom of the baking dish. Layer half the cooked pasta, then half the ricotta mixture, then half the remaining sauce. Repeat layers. Top with remaining 1 cup mozzarella.
08 - Let cool completely, then cover tightly with foil. Label and freeze for up to 3 months.
09 - Preheat oven to 375°F. Bake covered for 60–75 minutes, then uncover and bake 20–25 minutes more until bubbly and golden. (If baking fresh, reduce covered baking time to 30 minutes, then uncover for 15 minutes.)
10 - Let stand 10 minutes before serving.
