Layers of tender ziti get folded into a rich, herby marinara and a creamy ricotta mixture bound with egg, then blanketed in a double layer of melty mozzarella and a dusting of Parmesan before baking until bubbly and golden at the edges. The result is that classic baked pasta comfort: soft noodles, a savory tomato sauce loosened with a touch of pasta water and red pepper flakes, and a cheesy top that browns just right under the broiler's heat. A scatter of fresh basil at the end adds brightness and color to every scoop. It's a hearty, crowd-pleasing casserole that comes together in one dish and reheats beautifully for lunch the next day, making it a genuinely solid pick for a vegetarian dinner rotation. Simple pantry staples and a straightforward bake mean minimal effort for maximum payoff at the table.
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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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