Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
Boil water to cook your ziti. Once at a roaring boil, pour in the dry pasta and add a teaspoon of kosher salt. No need to measure the salt, just eye ball it. Set the time for 2 minutes less than the instructions on the package say.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds or until fragrant, being careful not to let it burn.
Add the sausage and cook, breaking it up. Season with parsley, oregano, basil, onion powder, salt, and red pepper flakes (if using - I use about 1/4 teaspoon). Cook until the sausage is cooked through and then remove from the heat.
Drain the pasta when done and return to the pot you cooked it in. Add in the cooked meat with the spices and pan drippings. Add in the tomato sauce and half of the spaghetti sauce.
Pour half of the pasta mixture into the bottom of the pan. Add the ricotta cheese on top, in small scoops over the pasta. Then add 1 cup of mozzarella cheese and 1/4 cup of the parmesan cheese.
Add the remaining pasta. Then top with the remaining spaghetti sauce. Top with the remaining parmesan cheese and the remaining mozarealla cheese.
Bake, uncovered, for 30 to 35 minutes or until the cheese is bubbling.