# 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
# How-To Steps:
01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or a thin layer of olive oil.
02 - Bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente, about 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 cook 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. Stir in oregano, basil, red pepper flakes if using, sugar, salt, and pepper. Simmer uncovered over medium-low heat for 10 to 15 minutes until the sauce thickens slightly.
05 - In a medium bowl, combine ricotta cheese, egg, grated Parmesan, and parsley. Season with a pinch of salt and pepper. Mix until smooth and fully incorporated.
06 - Transfer the drained pasta to a large bowl. Add half the tomato sauce and toss thoroughly to coat every piece evenly.
07 - Spread half the sauced pasta across the bottom of the prepared baking dish. Drop spoonfuls of half the ricotta mixture over the pasta and gently spread to cover. Sprinkle with half the shredded mozzarella.
08 - Repeat with remaining pasta, ricotta mixture, and mozzarella. Pour the remaining tomato sauce evenly over the top layer. Finish with extra grated Parmesan cheese.
09 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to heat through and melt the cheeses.
10 - Remove the foil and continue baking for 10 to 15 minutes longer until the cheese is bubbly and golden brown on top.
11 - Let the baked ziti rest for 10 minutes before serving. This allows the cheese to set slightly and makes serving easier.
