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PdfBring a large pot of water to a rolling boil. Salt it generously — it should taste like the sea.
Cook ziti 2 minutes shy of al dente. Drain well (do not rinse) and toss lightly with a drizzle of olive oil. Set aside.
In a saucepan over medium-low heat: Add olive oil and smashed garlic cloves. Warm gently for 1–2 minutes until fragrant (do not brown). Pour in 1½ jars Sclafani. Add basil if using. Simmer 5–10 minutes, then remove garlic cloves. Taste. Do not add sugar.
In a bowl, combine: Ricotta, Egg, Parmesan, Salt and pepper. Mix until smooth but not whipped.
Lightly oil a 9×13 baking dish. Spread a thin layer of sauce on the bottom. Add pasta and gently fold with ricotta. Fold in cubed mozzarella. Spoon remaining sauce over the top (don’t drown it). Finish with a light layer of grated Parmesan. Do not press it down.
Cover tightly with foil. Bake 25 minutes covered. Uncover and bake 10–15 minutes more, until lightly browned (not deeply crusty).
Let sit 10–15 minutes before serving. This matters.