Yes, the oven is where magic happens! Preheat your oven to 350°F (175°C). This ensures your ziti bakes evenly.

Boil salted water in a large pot. Add the ziti pasta and cook it for about 2 minutes less than package instructions. You want it al dente because it will continue to cook in the oven. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent. Add the garlic and brown it for about 30 seconds. Next, crumble in the ground Italian sausage, cooking until browned. This adds a complex flavor. Pour in the crushed tomatoes, salt, sugar, and red chili flakes. Stir and let this simmer for about 10 minutes.

Once your sauce has simmered, stir in the heavy cream. Let it combine fully, creating a rich texture. Add the shredded mozzarella and ⅓ cup of Pecorino Romano cheese, mixing until melted.

In a large bowl, combine the cooked ziti and the sauce. Mix until every piece of pasta gets drenched in that creamy, meaty goodness.

Transfer the mixture into a greased 9x13 inch baking dish. Top with additional mozzarella and the remaining 3 tablespoons of Pecorino Romano. Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden.

This is one of the hardest steps! Once it’s out of the oven, allow the baked ziti to rest for about 10 minutes. This helps everything set and makes serving easier.