Easy Baked Ziti

Method

1. Finely chop 1 medium yellow onion and 3 garlic cloves. Finely grate 1 1/2 ounces Parmesan cheese (about 1/2 cup).
2. Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, bring a large pot of heavily salted water to a boil over medium-high heat. Make the sauce while the water is heating.
3. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and 1/2 teaspoon red pepper flakes. Season with kosher salt and black pepper, and cook, stirring occasionally, until softened, about 12 minutes. Add 5 cups marinara sauce and 1 teaspoon of the kosher salt, stir to combine, and bring to a simmer. Remove the pot from the heat.
4. Add 1 pound dried ziti or penne pasta to the boiling water and cook according to package directions until al dente. Meanwhile, place 1 cup ricotta cheese, 1/4 cup of the grated Parmesan, and remaining 1/4 teaspoon kosher salt in a small bowl, and stir to combine.
5. When the pasta is ready, drain and return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Taste and season with kosher salt and black pepper as needed. Add the ricotta mixture to the pasta and fold it in, leaving big pockets of ricotta here and there.
6. Transfer half of the pasta mixture into a 9x13-inch baking dish and spread into an even layer. Evenly sprinkle with 1 cup of the shredded mozzarella cheese. Top with the remaining pasta in an even layer. Pour the remaining sauce over the pasta and spread into an even layer. Sprinkle evenly with the remaining 1 cup mozzarella and remaining 1/4 cup grated Parmesan.
7. Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes. Let cool for 15 minutes before serving.