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Preheat the oven to 375˚F.
Cook the mostaccioli in boiling salted water according to the package instructions until al dente. Drain and set it aside.
Heat the olive oil in a large pot or skillet over medium heat on the stovetop.
Add the Italian sausage and cook for 3-4 minutes, while breaking it up, until it is browned.
Add the garlic, saute for 1 minute, and then remove from the heat.
Add the mostaccioli and sauce to the pot with the sausage and stir until everything is well combined.
Mix the ricotta, mozzarella, Italian seasoning, and egg in a separate mixing bowl.
Spread half of the pasta mixture into a 9x13 baking dish, then drop the ricotta mixture, by the spoonful, over the top of the pasta.
Spread the remaining pasta over the top of the ricotta and sprinkle evenly with the parmesan cheese.
Cover the pan tightly with foil and bake for 40 minutes. Remove the foil and bake uncovered for 5-10 minutes to brown the cheese.