1-First: preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. In a large pot, bring about 2 quarts of water to a boil, add 1 tablespoon salt, then add the ziti pasta and cook until just al dente. Drain the pasta and set it aside while you prepare the rest.

2-Next: heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the finely diced medium onion until it’s translucent, then add the 3 cloves of minced garlic and cook for about 1 minute. Add the 1 pound of bulk Italian sausage, crumble it, and brown it thoroughly before draining any excess fat.

3-Then: return the meat and onion mixture to the heat and stir in the 2 jars (24 ounces each) of marinara sauce, 1 teaspoon dried Italian seasoning, and salt and pepper to taste. Mix in the cooked pasta to coat it evenly with the sauce. For dietary swaps, like using ground turkey, add it here to keep things fresh and adaptable.

4-Now: add half of the pasta mixture to the baking dish. Drop dollops of the 1 container (15 ounces) of whole milk ricotta cheese evenly over the pasta, then sprinkle the 1/2 cup of grated Parmesan cheese and half of the 1 package (8 ounces) of shredded mozzarella cheese on top. Add the remaining pasta mixture as a second layer and top with the rest of the shredded mozzarella cheese.

5-Finally: cover the dish with foil and bake for 20 to 25 minutes until the cheese melts. Let it rest for 5 minutes before serving, and for a browned top, bake uncovered for the last few minutes. If you’re prepping ahead, remember tips like those in our guide to easy pasta dishes for best results.