# What 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 - 28 ounces canned crushed tomatoes
10 - 15 ounces canned 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 Steps:
01 - Preheat oven to 375°F. Select a disposable or freezer-safe 9x13-inch baking dish for freezing capability.
02 - Bring a large pot of salted water to boil. Add ziti and cook until just barely al dente, approximately 2 minutes less than package instructions. Drain and toss lightly with olive oil to prevent sticking.
03 - Heat 2 tablespoons 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 longer.
04 - If using sausage or ground beef, add to skillet and 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 desired, crushed tomatoes, tomato sauce, salt, pepper, and sugar. Simmer for 10 minutes while stirring occasionally. Remove from heat.
06 - In a mixing bowl, combine ricotta, egg, Parmesan, and 1 cup mozzarella. Mix until smooth and well 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 - Allow casserole to cool completely, then cover tightly with aluminum foil. Label with contents and date. 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. If baking fresh, reduce covered baking time to 30 minutes, then uncover for 15 minutes.
10 - Allow casserole to stand for 10 minutes before serving to set properly.
