# What You'll Need:
→ Pasta
01 - 1 pound ziti or penne pasta
→ Meats
02 - 1 pound Italian sausage, casings removed
→ 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 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - 1 teaspoon sugar
12 - Salt and black pepper, to taste
→ Cheeses
13 - 9 ounces ricotta cheese
14 - 1 large egg
15 - 1/2 cup grated Parmesan cheese
16 - 12 ounces shredded mozzarella cheese, divided
→ Fresh Herbs
17 - 2 tablespoons chopped fresh parsley or basil, for garnish
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9 x 13 inch baking dish.
02 - Boil salted water and cook pasta until just al dente, about 2 minutes less than package directions. Drain and set aside.
03 - In a large skillet over medium heat, cook Italian sausage, breaking it up, until browned and thoroughly cooked. Remove excess fat if necessary.
04 - Add chopped onion to the skillet and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute.
05 - Add crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes if using, sugar, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally.
06 - In a bowl, combine ricotta cheese, egg, grated Parmesan, and half of the mozzarella. Mix until well blended.
07 - In a large bowl, toss cooked pasta with half of the sauce.
08 - Spread half of the pasta mixture in the baking dish. Evenly top with the ricotta cheese mixture.
09 - Top with remaining pasta and sauce. Sprinkle remaining mozzarella evenly on top.
10 - Cover with foil and bake for 25 minutes.
11 - Remove foil and bake uncovered for 15 to 20 minutes until cheese is bubbly and golden.
12 - Let rest for 10 minutes before serving. Garnish with fresh parsley or basil if desired.
