Simple and sophisticated Baked Ziti

In a medium saucepan over high heat, heat oil.

Add sausage and break up with the back of a spoon into small pieces. Cook, stirring frequently, until cooked through and golden brown, 10 to 15 minutes. Transfer to a plate, leaving fat in skillet.

Return saucepan to medium-high heat. Cook onion, stirring occasionally, until slightly softened and lightly golden, 4 to 5 minutes.

Add 3 cloves garlic and cook, stirring, until fragrant, about 1 minute; season with 1 teaspoon salt.

Add crushed tomatoes and tomato puree and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.

In a large pot of boiling salted water, cook ziti until al dente according to package directions. Drain and transfer to a large bowl.

In a medium bowl, combine whole-milk ricotta, freshly ground black pepper, 1/2 cup Parmesan, 1 1/2 teaspoons salt, and remaining 1 clove garlic.

Remove sauce from heat. Stir in sausage, butter, and chopped fresh basil ; season with remaining 1 1/2 teaspoons salt.

Add sauce and remaining 1/2 cup Parmesan to bowl with pasta and toss to combine.

Layer half of pasta mixture in a 15″-by-10″ baking dish. Dollop with half of ricotta mixture. Sprinkle with 1/4 cup grated Parmesan. Top with remaining pasta mixture, then dollop with remaining ricotta mixture. Sprinkle with shredded mozzarella and remaining 1/4 cup grated Parmesan.

Preheat oven to 375°. Bake ziti until cheese is melted and lightly golden brown and sauce is bubbling around the edges, 40 to 45 minutes.