Preheat oven to 375 F (190 C). Lightly oil a 9x13-inch baking dish.

Bring a large pot of well-salted water to a boil. Cook the ziti 1 to 2 minutes less than the package directions so it stays slightly firm. Drain and set aside.

Heat a skillet over medium-high. Brown the ground beef or sausage, breaking it into small pieces. Drain excess fat if needed. Cook until no pink remains and the meat reaches 160 F for safety.

Add the minced garlic and Italian seasoning to the skillet. Sauté until fragrant, about 30 to 60 seconds.

Stir in the marinara sauce. Season with salt and pepper. Reduce heat and simmer for 3 to 5 minutes to marry the flavors.

In a mixing bowl, combine the ricotta with a pinch of salt, black pepper, and 1/4 cup Parmesan. Mix until smooth.

Fold the drained pasta into the meat sauce until everything is evenly coated.

Spread half of the saucy pasta into the prepared dish. Dot with half of the ricotta mixture and sprinkle with 1 cup of mozzarella.

Top with the remaining pasta. Spoon the rest of the ricotta over the top. Sprinkle with the remaining mozzarella and 1/4 cup Parmesan.

Bake uncovered for 20 to 25 minutes until the cheese is bubbly and lightly golden.

Let rest for 5 to 10 minutes before serving. Garnish with fresh basil and a pinch of crushed red pepper flakes.