# Components:
→ 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
# Directions:
01 - Preheat oven to 375°F. If 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 onion and cook until soft, about 4 minutes. Stir in garlic and cook 1 minute more.
04 - If using meat, add sausage or ground beef. Cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
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.
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 and freeze for up to 3 months.
09 - Preheat oven to 375°F. Bake covered for 60-75 minutes from frozen (30 minutes if fresh), then uncover and bake 20-25 minutes more until bubbly and golden.
10 - Let stand 10 minutes before serving.
