Cook the ziti or penne pasta according to package directions until al dente; drain well and set aside.

In a large skillet, heat olive oil over medium heat. Add ground beef or Italian sausage and chopped onion, cooking until the meat is browned and the onion is softened. Drain any excess fat.

Stir in minced garlic and cook for one minute until fragrant. Add the crushed tomatoes, tomato sauce, dried oregano, and dried basil. Bring to a simmer, then reduce heat and let it cook for 10-15 minutes, allowing flavors to meld. Season with salt and black pepper to taste.

In a medium bowl, combine ricotta cheese, egg, 1/2 cup grated Parmesan cheese, and chopped fresh parsley. Mix until well combined and season with salt and pepper to taste.

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Spread half of the cooked pasta evenly in the bottom of the prepared baking dish. Top with half of the meat sauce, then dollop half of the ricotta cheese mixture over the sauce. Sprinkle with 1 cup of shredded mozzarella cheese.

Repeat the layers: remaining pasta, remaining meat sauce, remaining ricotta mixture, and then the remaining 1 cup of shredded mozzarella cheese.

Sprinkle the top with 1/4 cup of grated Parmesan cheese.

Bake for 30-35 minutes, or until the casserole is bubbly and the cheese topping is melted and golden brown. Let it rest for 10 minutes before serving.