Preheat the oven to 425°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.

Cook the ziti according to the package directions until al dente. Drain and set aside.

In a large, deep skillet, brown the Italian sausage over medium-high heat, breaking it apart as it cooks. Drain any excess grease.

Add the garlic and cook for about 1 minute, until fragrant.

Stir in the crushed tomatoes, Italian seasoning, salt, black pepper, sugar, and red pepper flakes. Bring to a low boil, then simmer for 3–5 minutes, until heated through.

Remove the skillet from the heat. Stir in the cooked ziti until evenly coated with the sauce.

Spread half of the pasta mixture in the prepared baking dish.

Dollop the ricotta evenly over the pasta, then top with the remaining pasta mixture.

Sprinkle the mozzarella and Parmesan evenly over the top.

Bake uncovered for 15–20 minutes, until heated through and lightly browned on top.

Remove from the oven and let rest for 5–10 minutes. Top with fresh basil before serving.