In a large dutch oven or pot, bring water to a boil. Add 1 tablespoon of salt and stir until dissolved. Add the ziti and cook for about 9-10 minutes until al dente.

Transfer the pasta to a colander and rinse with cool water for about 30 seconds to stop the cooking process. Gently stir the pasta to ensure it doesn’t stick together.

Heat the olive oil in a large pot over medium heat. Add the sausage and cook for about 4-5 minutes until browned, breaking it into smaller pieces with a wooden spoon.

Reduce the heat to medium-low and add the onion, garlic, and 1 teaspoon of Italian seasoning. Sauté for about 3 minutes until the onions are translucent.

Add the tomato paste and cook for 1 minute. Add the crushed tomatoes, diced tomatoes, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and simmer for 10 minutes. Season with additional salt and pepper to taste. Reserve 2 cups of the meat sauce and set it aside.

Add the pasta to the meat sauce and stir to combine. Set aside.

Move the oven rack to the middle position and preheat the oven to 375°F.

In a medium bowl, stir together the ricotta cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon pepper, parsley, and the egg.

Place half of the pasta in a 13 x 9-inch baking dish. Add half of the ricotta cheese mixture on top. Spread half of the reserved meat sauce on top. Add the remaining pasta on top, followed by the remaining ricotta cheese mixture and the remaining meat sauce.

Evenly sprinkle 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese on top.

Spray a sheet of foil with oil and tent loosely over the baking dish. The foil should not touch the pasta. Bake for 30 minutes, then remove the foil and continue to bake for about 15 minutes until the cheese is melted and light golden brown.

Serve garnished with chopped parsley and additional Parmesan cheese.