Servings: 6 to 8

16 ounce box of ziti or pasta of your choice 16 ounce box of ziti or pasta of your choice
1 tablespoon extra virgin olive oil 1 tablespoon extra virgin olive oil
1 pound ground beef, pork, or Italian sausage (loose or links) 1 pound ground beef, pork, or Italian sausage (loose or links)
1 teaspoon dried basil or oregano (or 1/2 tsp of each) 1 teaspoon dried basil or oregano (or ½ tsp of each)
32 ounce jar marinara sauce, or make your own 32 ounce jar marinara sauce, or make your own
Salt to taste Salt to taste
15oz ricotta cheese 15oz ricotta cheese
2 cups mozzarella cheese, grated or shredded 2 cups mozzarella cheese, grated or shredded
½ cup grated Parmesan or pecorino cheese ½ cup grated Parmesan or pecorino cheese

Cook the pasta: Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente-edible but still a little firm to the bite (timing should be on the box if needed). Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
Brown / cook the meat: Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the meat. Break up any large chunks of meat as it cooks. Brown well. Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt. ** Note: If cooking links, grilling and slicing once cooked is an option **
Preheat the oven to 350°F. If you plan to refrigerate or freeze to make later, skip this step.
Make the sauce: When the meat is mostly browned, add spices and stir to combine. Cook 1 minute, then add the marinara sauce and stir well. Bring to a simmer. Add salt, and adjust seasonings to your taste.
Layer in casserole dish: Spread a thin layer of the sauce in the bottom of a 9x13-inch casserole pan. Ladle a spoonful of sauce into the pasta, stir it well and then add a layer pasta into the pan with about ⅓ of the prepared pasta. Drop a spoonful of ricotta in multiple spots on the pasta layer. Top with another layer of pasta and then additional ricotta. Top with the remaining pasta. Pour the rest of the sauce over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese. At this point you can cover and refrigerate or freeze to make later.
Bake: Bake uncovered in the oven at 350°F until the top is lightly browned and the cheese melted, about 40 to 60 minutes.

Spice variations can include dried chopped onion and crushed red pepper flakes. You can also sauté some chopped fresh onions and / or garlic prior to cooking the meat.  Spice variations can include dried chopped onion and crushed red pepper flakes. You can also sauté some chopped fresh onions and / or garlic prior to cooking the meat.
If covering with foil, spray the food side of the foil with cooking spray or brush with canola oil before covering. This will help reduce the amount of cheese that sticks to the foil.  If covering with foil, spray the food side of the foil with cooking spray or brush with canola oil before covering. This will help reduce the amount of cheese that sticks to the foil.