# The Ingredients 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 can (28 ounces) crushed tomatoes
10 - 1 can (15 ounces) 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
# Step-by-Step Instructions:
01 - Preheat oven to 375°F. Select a 9x13-inch baking dish, preferably freezer-safe if planning to freeze.
02 - Bring a large pot of salted water to boil. Cook ziti until just barely al dente, approximately 2 minutes less than package directions. Drain and toss lightly with olive oil to prevent adhesion.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 4 minutes. Stir in minced garlic and cook 1 minute longer.
04 - Add Italian sausage or ground beef if desired. Cook while breaking apart with a spoon until browned and fully cooked through. Drain excess fat if necessary.
05 - Stir in oregano, basil, red pepper flakes if using, crushed tomatoes, tomato sauce, salt, black pepper, and sugar. Simmer for 10 minutes, stirring occasionally. Remove from heat.
06 - In a mixing bowl, combine ricotta, egg, Parmesan cheese, and 1 cup mozzarella. Mix until smooth and fully incorporated.
07 - Spread 1 cup sauce on baking dish bottom. Layer half the cooked pasta, then half the ricotta mixture, then half the remaining sauce. Repeat layers. Top with remaining 1 cup mozzarella.
08 - Allow casserole to cool completely. Cover tightly with aluminum foil, label with date, and freeze for up to 3 months.
09 - Preheat oven to 375°F. Bake covered for 60-75 minutes, then uncover and bake 20-25 minutes longer until bubbly and golden brown. If baking fresh, reduce covered time to 30 minutes, then uncover for 15 minutes.
10 - Allow casserole to stand 10 minutes before portioning and serving.
