# What You Need:
→ Pasta
01 - 1 lb (450 g) ziti or penne pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz (800 g) canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon red pepper flakes (optional)
10 - 1 teaspoon sugar
11 - Salt and black pepper, to taste
→ Cheese Mixture
12 - 15 oz (425 g) ricotta cheese
13 - 1 large egg
14 - 1/2 cup (60 g) grated Parmesan cheese
15 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
→ Assembly
16 - 2 1/2 cups (250 g) shredded mozzarella cheese
17 - Additional grated Parmesan, for topping
# Step-by-step guide:
01 - Preheat oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) baking dish.
02 - Boil the pasta in salted water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook for 1 minute.
04 - Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer uncovered for 10–15 minutes until thickened.
05 - In a bowl, mix ricotta, egg, Parmesan, parsley, salt, and pepper until well combined.
06 - Toss drained pasta with half of the tomato sauce in a large bowl.
07 - Spread half the pasta mixture in the baking dish. Dollop and gently spread half of the ricotta mixture over the pasta. Sprinkle with half the mozzarella cheese.
08 - Layer the remaining pasta, ricotta mixture, and mozzarella. Pour remaining sauce over the top and finish with extra grated Parmesan.
09 - Cover the dish with foil and bake for 20 minutes.
10 - Remove foil and bake another 10–15 minutes until bubbling and golden.
11 - Let the dish rest for 10 minutes before serving.
