# What you'll need:
→ Pasta
01 - 1 lb ziti or penne pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes (optional)
10 - 1 tsp sugar
11 - Salt and black pepper, to taste
→ Cheese Mixture
12 - 15 oz ricotta cheese
13 - 1 large egg
14 - 1/2 cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
→ Assembly
16 - 2 1/2 cups shredded mozzarella cheese
17 - Additional grated Parmesan, for topping
# How to make it:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or olive oil.
02 - Boil pasta in salted water until al dente, about 2 minutes less than package directions. Drain thoroughly.
03 - Heat olive oil in saucepan over medium heat. Cook onion until softened, about 4 minutes. Add garlic and cook 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer uncovered 10-15 minutes until thickened, stirring occasionally.
05 - Combine ricotta, egg, Parmesan, and parsley in bowl. Season with salt and pepper. Mix until smooth and fully incorporated.
06 - Toss drained pasta with half the tomato sauce in large bowl until evenly coated.
07 - Spread half the sauced pasta in prepared dish. Drop spoonfuls of half the ricotta mixture over pasta, then spread gently. Sprinkle with half the mozzarella.
08 - Repeat layering with remaining pasta, ricotta mixture, and mozzarella. Pour remaining sauce over top. Finish with extra grated Parmesan.
09 - Cover tightly with aluminum foil. Bake 20 minutes to heat through and melt cheeses.
10 - Remove foil and bake 10-15 minutes longer until bubbly and golden brown on top. Let rest 10 minutes before serving to set.
