# What You Need:
→ Pasta
01 - 1 pound ziti or penne pasta
→ Meats
02 - 1 pound Italian sausage, casing removed (mild or spicy)
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
→ Sauce
05 - 28 ounces canned crushed tomatoes
06 - 14 ounces canned tomato sauce
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - ½ teaspoon red pepper flakes (optional)
11 - 1½ teaspoons kosher salt
12 - ½ teaspoon freshly ground black pepper
13 - 1 tablespoon olive oil
→ Cheese
14 - 2 cups shredded mozzarella cheese
15 - 1 cup grated Parmesan cheese
16 - 15 ounces ricotta cheese
17 - 1 large egg
# How To Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente, then drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it up with a spoon, and cook for 6 to 8 minutes until browned and cooked through.
04 - Add chopped onion to the skillet and cook until softened, about 4 minutes. Stir in minced garlic and cook for an additional minute.
05 - Combine crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper in the skillet. Simmer for 10 minutes, stirring occasionally, then remove from heat.
06 - In a large bowl, mix ricotta cheese, egg, and half of the Parmesan until smooth.
07 - Toss the cooked pasta with the tomato sauce until evenly coated.
08 - Spread half of the sauced pasta in the prepared baking dish. Top with half of the ricotta mixture, spreading evenly, then sprinkle with half of the mozzarella cheese.
09 - Add the remaining pasta mixture, then dollop and spread the remaining ricotta mixture on top. Sprinkle with the remaining mozzarella and Parmesan cheeses.
10 - Cover the dish with foil and bake for 25 minutes.
11 - Remove foil and bake uncovered for 10 to 15 minutes until the cheese is bubbly and lightly golden.
12 - Allow the dish to rest for 10 minutes before serving.
