Every bite of this bake delivers big, comforting flavor: browned Italian sausage folded through tender ziti, creamy ricotta, whole egg, and layers of melty mozzarella and Parmesan. The pasta cooks just shy of done on the stovetop, then finishes baking in a hot oven under a blanket of cheese until the edges turn golden and bubbling. Fresh oregano and a hit of red pepper flakes keep the sauce lively without needing much else, and a scatter of torn basil at the end brightens the whole dish. It's the kind of one-pan dinner that feeds a crowd and reheats beautifully the next day. This version is a smart pick if you're watching sodium, since it comes together without reaching for extra salt in the mix.
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Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the ziti for 2 minutes less than the package directions indicate, until just shy of al dente — it will finish cooking in the oven. Reserve 1/2 cup of the pasta water, then drain the ziti through a colander.
While the pasta cooks, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a spoon, for 6–8 minutes, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Drain off any excess fat.
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