Cook 1 pound italian sausage in 1 tablespoon olive oil until browned, approximately 8 minutes – in a large ovenproof skillet.
Stir in 3 cups store bought marinara sauce and 1 cup water. If needed, season with kosher salt & pepper.Simmer 10 minutes.
Meanwhile, in a separate pot, cook ziti in salted boiling water until al dente.Reserve 1/2 cup pasta water.
Combine cooked ziti pasta with sauce, reserved pasta water, 1 cup chopped fresh basil and 3/4 cup shredded mozzarella.
In a separate bowl, combine 3/4 cup ricotta with 1/2 cup heavy cream until smoothly combined.Spoon mixture evenly over top of pasta mixture in the ovenproof skillet.
Sprinkle with another 3/4 cup shredded mozzarella and 1/4 cup parmigiano-reggiano.
Bake until browned & bubbly – about 20 minutes.Let stand for 15 minutes before serving.
