# What You 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 oven to 375°F. Grease a 9x13 inch baking dish.
02 - Boil ziti in salted water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in saucepan over medium heat. Cook onion until softened, about 4 minutes, then add garlic and cook 1 minute more.
04 - Add 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, blend ricotta, egg, Parmesan, parsley, and season with salt and pepper.
06 - Toss drained pasta with half of the tomato sauce in a large bowl.
07 - Spread half of the pasta mixture into the baking dish. Dollop and spread half of the ricotta mixture on top, then sprinkle with half the mozzarella.
08 - Repeat with remaining pasta, ricotta mixture, and mozzarella. Pour remaining tomato sauce over the top and finish with extra Parmesan.
09 - Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbling.
10 - Let the casserole rest for 10 minutes before serving.
