Ziti Pasta: 1 pound

Marinara Sauce: 24-32 ounces (adjust to preference)

Ricotta Cheese: 15 ounces (standard container size)

Mozzarella Cheese: 8 ounces, shredded

Parmesan Cheese: 1/2 cup, grated

Spinach: 5 ounces, fresh or frozen, chopped (optional)

Mushrooms: 8 ounces, sliced (optional)

Bell Peppers: 1, diced (optional)

Italian Seasoning: 1 teaspoon (or to taste)

Fresh Basil: 1/4 cup, chopped (optional, for garnish)

Fresh Oregano: 1/4 cup, chopped (optional, for garnish)

Garlic Powder: 1/2 teaspoon (optional)

Onion Powder: 1/2 teaspoon (optional)

Red Pepper Flakes: 1/4 teaspoon (optional, for heat)

Red Wine: 1/4 cup (optional, for sauce)

Sun-dried tomatoes: 1/2 cup (optional)

Salt: To taste

Pepper: To taste

Preheat oven to 375°F (190°C).

Bring a large pot of salted water to a boil. Add ziti pasta and cook until al dente. Drain and set aside.

While pasta is cooking, sauté any vegetables you're using (spinach, mushrooms, bell peppers) until tender. (Optional)

In a large mixing bowl, combine ricotta cheese with about 1 cup of marinara sauce. Stir until well blended.

If using, stir garlic powder, onion powder and Italian seasoning in marinara sauce.

Fold the cooked ziti and sautéed vegetables (if using) into the ricotta mixture.

Spread half of the ziti mixture into a greased baking dish.

Layer on half of the mozzarella cheese.

Top with the remaining ziti mixture.

Sprinkle with remaining mozzarella cheese and Parmesan cheese.

Cover the baking dish with foil.

Bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Garnish with fresh basil or parsley (optional).

Let cool slightly before serving.