# What You'll Need:
→ 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
# How To Make It:
01 - Preheat oven to 375°F. Use a freezer-safe 9x13-inch baking dish if planning to freeze.
02 - Boil ziti in salted water until 2 minutes shy of al dente. Drain and toss with olive oil to prevent sticking.
03 - Heat olive oil in a large skillet over medium heat. Cook onion 4 minutes until softened. Add garlic and cook 1 minute more.
04 - If using meat, add sausage or ground beef. Cook while breaking up with spoon until browned and cooked through. Drain excess fat.
05 - Stir in oregano, basil, red pepper flakes, crushed tomatoes, tomato sauce, salt, pepper, and sugar. Simmer 10 minutes until slightly thickened.
06 - Combine ricotta, egg, Parmesan, and 1 cup mozzarella in a bowl. Mix until smooth and well incorporated.
07 - Spread 1 cup sauce in baking dish. Layer half the pasta, half the ricotta mixture, then half remaining sauce. Repeat layers. Top with remaining 1 cup mozzarella.
08 - For freezing: cool completely, cover tightly with foil, label, and freeze up to 3 months. For fresh baking: bake covered 30 minutes at 375°F, then uncover 15 minutes until bubbly and golden.
09 - Preheat oven to 375°F. Bake covered 60-75 minutes, then uncover and bake 20-25 minutes more until bubbly and golden.
10 - Let stand 10 minutes before serving to allow layers to set.
