# What You'll Need:
→ Pasta
01 - 1 pound ziti pasta
→ Sausage
02 - 1 pound Italian sausage, casings removed
→ Sauce
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 28 ounces canned crushed tomatoes
07 - 14 ounces canned tomato sauce
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 0.5 teaspoon crushed red pepper flakes (optional)
12 - 1 teaspoon sugar
13 - Salt and black pepper to taste
→ Cheeses
14 - 9 ounces mozzarella cheese, shredded
15 - 4 ounces provolone cheese, shredded or sliced
16 - 8 ounces ricotta cheese
17 - 0.5 cup grated Parmesan cheese
18 - 1 large egg
→ Fresh Herbs (optional)
19 - 2 tablespoons fresh parsley or basil, chopped
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil the ziti in salted water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6 to 8 minutes. Drain excess fat if necessary.
04 - Add chopped onion to the skillet and cook until softened, about 4 minutes. Stir in garlic and cook for 1 more minute.
05 - Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and black pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally. Adjust seasoning as needed and remove from heat.
06 - In a medium bowl, combine ricotta cheese, egg, half of the Parmesan, and most of the herbs (if using). Mix until smooth.
07 - In a large bowl, mix cooked ziti with half of the sausage tomato sauce and the ricotta mixture until well combined.
08 - Spread half of the ziti mixture in the prepared baking dish. Top with half of the remaining sausage sauce, half of the mozzarella, and half of the provolone cheese.
09 - Add the remaining ziti mixture, top with remaining sauce, mozzarella, and provolone. Sprinkle the remaining Parmesan cheese over the top.
10 - Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbly and golden.
11 - Allow to rest for 10 minutes before serving. Garnish with remaining fresh herbs if desired.
