# What you'll need:
→ Pasta
01 - 1 pound ziti pasta
→ Meats
02 - 1 pound Italian sausage, casings removed
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
→ Sauce
05 - 28 ounces canned crushed tomatoes
06 - 14 ounces canned tomato sauce
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon red pepper flakes (optional)
12 - 1 teaspoon sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheese
14 - 2 cups shredded mozzarella cheese
15 - 1 cup grated Parmesan cheese
16 - 15 ounces ricotta cheese
→ Others
17 - 2 tablespoons olive oil
18 - Fresh basil leaves, for garnish (optional)
# How to make it:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Cook ziti in salted boiling water until al dente, about 8 minutes. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it up with a spoon, and cook until browned, about 5 minutes. Drain excess fat if necessary.
04 - Add chopped onion to skillet and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
05 - Stir in crushed tomatoes, tomato sauce, tomato paste, dried basil, oregano, thyme, red pepper flakes (if using), sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
06 - In a large bowl, combine cooked pasta, most of the sauce (reserve 1 cup), half the mozzarella, half the Parmesan, and ricotta cheese. Mix gently to evenly combine.
07 - Spread half the pasta mixture in the prepared dish. Top with half the reserved sauce and half of the remaining mozzarella and Parmesan cheeses. Repeat layers with the remaining pasta, sauce, mozzarella, and Parmesan.
08 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden brown.
09 - Allow to rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.
