Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Cook the ziti for 2 minutes less than the package directions for al dente. It should be firm to the bite, as it will continue cooking in the oven. Drain, but do not rinse.

While the pasta cooks, make the sauce. In a large skillet or saucepan, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning. Add the crushed tomatoes, tomato sauce, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat to low and let it cook while you prepare the ricotta mixture.

In a large mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan, the egg, and the chopped basil (if using). Stir until smooth and well combined.

Pour the hot tomato sauce over the cooked pasta in the pot and stir gently to coat every piece. Let it sit for 2 minutes — this allows the pasta to absorb some sauce, which is the key to a creamy, not dry, baked ziti.

Spread half of the sauced pasta evenly into the bottom of a 9x13-inch baking dish. Dollop the ricotta mixture in spoonfuls over the pasta, then gently spread it into an even layer. Top with the remaining pasta.

Sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan over the top. Cover the dish tightly with aluminum foil.

Bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly and the edges are lightly browned. For a deeper golden crust, switch the oven to broil for the final 2 minutes — watch it carefully to prevent burning.

Let the baked ziti rest for 5 minutes before serving. This allows the layers to set so you get clean slices, not a soupy mess.