# What you need:
→ Pasta
01 - 1 lb ziti pasta
→ Meats
02 - 1 lb Italian sausage, casings removed
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
→ Sauce
05 - 28 oz canned crushed tomatoes
06 - 14 oz tomato sauce
07 - 2 tbsp tomato paste
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp dried thyme
11 - ½ tsp red pepper flakes (optional)
12 - 1 tsp sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - 1 cup grated Parmesan cheese
16 - 15 oz ricotta cheese
17 - 1 large egg
→ Fresh Herbs (optional)
18 - 2 tbsp chopped fresh parsley or basil
# How to make it:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil ziti in salted water until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook Italian sausage until browned, breaking it up with a spoon. Remove excess fat if necessary.
04 - Add chopped onion to the skillet and sauté for 3–4 minutes until soft. Stir in minced garlic and cook for 1 more minute.
05 - Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, red pepper flakes (if using), sugar, salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally.
06 - Combine ricotta cheese with egg, half of the Parmesan, and half of the chopped fresh herbs in a medium bowl.
07 - In a large bowl, gently mix cooked pasta, half of the sausage-tomato sauce, and the ricotta mixture.
08 - Spread half of the pasta mixture into the prepared dish. Top with half of remaining sauce and half of the mozzarella cheese. Repeat layers and sprinkle remaining Parmesan on top.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10–15 minutes until cheese is bubbly and golden.
11 - Let rest for 10 minutes before garnishing with remaining fresh herbs. Serve warm.
