Cheesy Layered Baked Ziti

Preheat the oven to 375°F.

In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, garlic, and red pepper flakes, seasoning with salt and black pepper. Cook, stirring occasionally, until softened, about 12 minutes.

Pour marinara sauce into the pot and add 1 teaspoon of kosher salt. Stir to combine and bring to a simmer. Remove from heat.

Bring a large pot of heavily salted water to a boil over medium-high heat. Add ziti or penne pasta and cook until just tender.

In a small bowl, stir together the ricotta cheese, 1/4 cup of grated Parmesan cheese, and 1/4 teaspoon of kosher salt. Set aside.

Once the pasta is cooked, drain it, return it to the pot, and mix it with half of the sauce until well-coated. Season with salt and pepper as needed. Gently fold in the ricotta mixture, creating pockets of ricotta throughout the pasta.

Layer half of the pasta mixture in a 9x13-inch baking dish, followed by half of the shredded mozzarella cheese. Spread the remaining pasta over the mozzarella in an even layer.

Pour the remaining marinara sauce evenly over the pasta. Sprinkle the remaining mozzarella and 1/4 cup of Parmesan cheese on top.

Bake uncovered for 30 minutes, until edges are bubbling and cheese is fully melted and slightly browned.

Let the baked ziti cool for 15 minutes on a wire rack before serving.