# What You Need:
→ Pasta
01 - 1 lb ziti or penne pasta
→ Meats
02 - 1 lb Italian sausage (mild or spicy), casings removed
→ Sauce
03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
06 - 28 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp red pepper flakes (optional)
11 - 1 tsp sugar
12 - Salt and black pepper, to taste
→ Cheeses
13 - 9 oz whole milk ricotta cheese
14 - 1 cup grated Parmesan cheese
15 - 12 oz shredded mozzarella cheese, divided
→ Fresh Herbs (Optional)
16 - 2 tbsp chopped fresh parsley or basil, for garnish
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 2 minutes less than package directions. 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 until browned, about 5 to 6 minutes.
04 - Add chopped onion to the skillet and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
05 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if desired, sugar, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally. Adjust seasoning as needed.
06 - In a large bowl, combine the cooked pasta, sausage tomato sauce, ricotta cheese, and half of the mozzarella and Parmesan cheeses. Mix gently to combine.
07 - Spread half of the pasta mixture evenly in the prepared baking dish. Sprinkle with half of the remaining mozzarella and Parmesan. Add the remaining pasta mixture, then top with the remaining cheeses.
08 - Cover loosely with aluminum foil and bake for 20 minutes.
09 - Remove foil and bake for an additional 10 to 15 minutes or until cheese is golden and bubbly.
10 - Allow to rest for 10 minutes before serving. Garnish with fresh parsley or basil if desired.
