Preheat your oven to 400°F and prepare a 1.5-quart baking dish by lightly greasing or spraying it.

In a large sauté pan set over medium-high heat, warm the olive oil until shimmering. Add the sausage, using a spoon or spatula to break it apart into crumbles. Cook the meat with the oregano, garlic powder, red pepper flakes, about 1 teaspoon of kosher salt, and ½ teaspoon black pepper. Stir frequently and cook for 5 to 6 minutes, or until the sausage is browned and cooked through.

Pour the tomato sauce directly into the pan with the sausage. Add a splash of water to the empty jar—about 2 tablespoons—shake to loosen any remaining sauce, and pour it into the pan as well. Stir the mixture thoroughly, reduce heat to medium-low, and let it simmer gently for around 7 minutes to deepen the flavors.

While the sauce simmers, cook the pasta 2 minutes less than the package’s recommended cooking time. The pasta will continue to soften later in the oven. Once done, reserve ½ cup of the pasta water and drain the rest.

Taste the sauce and adjust seasoning if needed. Fold the undercooked pasta into the sauce and allow everything to simmer together for 3 to 4 minutes, gently stirring to ensure the pasta is coated and begins to absorb the sauce.

Spoon half of the pasta and sauce mixture into the baking dish, spreading it evenly. Sprinkle half of the mozzarella and Parmesan over the top. Layer the remaining pasta on top, followed by the rest of the cheese.

Place the baking dish into the preheated oven and bake for 20 to 23 minutes, or until the cheese is fully melted and the sauce is bubbling along the edges.

Remove the dish from the oven and let it rest for about 5 minutes. Just before serving, dot the top with spoonfuls of ricotta cheese and scatter fresh basil slivers across the surface. Serve warm with an extra sprinkle of grated Parmesan cheese on the side.