Baked Mostaccioli: A Delicious, Cheesy Italian Pasta Bake

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the mostaccioli pasta according to the package directions until al dente. Drain the pasta and set it aside.
Prepare the Sauce:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until the onion becomes soft and translucent.
If using Italian sausage, add it to the skillet and cook until browned and crumbled. Drain any excess fat if necessary.
Add the marinara sauce to the skillet, along with the dried basil, oregano, red pepper flakes (if using), salt, and pepper. Stir to combine, and let the sauce simmer for 5-7 minutes to allow the flavors to meld together.
Assemble the Dish:

In a large mixing bowl, combine the cooked pasta with the sauce. Add the ricotta cheese, and 1 cup of the shredded mozzarella cheese, and stir until well mixed.
Transfer the pasta mixture to a greased 9×13-inch baking dish. Spread it evenly and top with the remaining shredded mozzarella cheese and grated Parmesan cheese.
Bake:

Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
Serve:

Remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil or parsley before serving.
Serving and Storage Tips: