Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the ziti or penne pasta and cook according to package directions until al dente (usually 7-9 minutes). Drain well and set aside.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.

Add the chopped yellow onion to the skillet with the beef and cook until softened, about 5-7 minutes. Stir in the minced garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for another minute until fragrant.

Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes and beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer for 10 minutes to allow the flavors to meld.

In a large mixing bowl, combine the ricotta cheese, beaten egg, 1/2 cup grated Parmesan cheese, chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until well combined.

Lightly grease a 9x13 inch baking dish. Spread about half of the cooked pasta evenly over the bottom of the dish.

Next, spoon the entire ricotta mixture over the pasta, spreading it carefully to create an even layer.

Spoon about half of the beef and tomato sauce evenly over the ricotta layer.

Top with the remaining cooked pasta, then cover with the rest of the beef sauce. Sprinkle generously with the shredded mozzarella cheese.

Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly golden.

Let the casserole rest for 10 minutes before serving to allow it to set. Garnish with extra fresh parsley and Parmesan cheese, if desired. Enjoy!