# What You 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
# How To Make It:
01 - Preheat oven to 375°F. For freezing, use a disposable or freezer-safe 9x13-inch baking dish.
02 - Cook ziti in a large pot of salted boiling water until just barely al dente, about 2 minutes less than package instructions. Drain and toss lightly with olive oil to prevent sticking.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, approximately 4 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Add Italian sausage or ground beef to the skillet. Cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if necessary.
05 - Stir in oregano, basil, red pepper flakes if using, crushed tomatoes, tomato sauce, salt, pepper, and sugar. Simmer for 10 minutes, stirring occasionally. Remove from heat.
06 - In a mixing bowl, combine ricotta, egg, Parmesan, and 1 cup mozzarella. Mix until smooth and fully incorporated.
07 - Spread 1 cup sauce on the bottom of the baking dish. Layer half the cooked pasta, then half the ricotta mixture, then half the remaining sauce. Repeat layers. Top with remaining 1 cup mozzarella.
08 - Let cool completely, then cover tightly with foil. Label with date and freeze for up to 3 months.
09 - Preheat oven to 375°F. Bake covered for 60 to 75 minutes, then uncover and bake 20 to 25 minutes more until bubbly and golden. For fresh baking, reduce covered baking time to 30 minutes, then uncover for 15 minutes.
10 - Let stand for 10 minutes before serving to allow flavors to settle and facilitate clean portions.
