Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente according to package instructions, about 8 minutes. Drain and drizzle with olive oil to prevent sticking. Set aside.
In a large bowl, combine the ricotta cheese, egg, dried Italian seasoning, garlic powder, salt, and black pepper. Mix well until smooth.
Add the cooked ziti pasta to the ricotta mixture and stir until the pasta is evenly coated.
In a 9×13 inch baking dish, spread 1 cup of marinara sauce evenly on the bottom.
Layer half of the pasta and ricotta mixture over the sauce.
Spread 1 cup of marinara sauce over the pasta layer.
Sprinkle 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese over the sauce.
Add the remaining pasta and ricotta mixture as the next layer.
Top with the remaining marinara sauce, shredded mozzarella cheese, and grated Parmesan cheese.
Cover the baking dish tightly with aluminum foil.
To freeze: Place the covered casserole in the freezer for up to 3 months.
To bake from frozen: Preheat the oven to 375°F (190°C). Remove the foil and cover with fresh foil. Bake for 60 to 75 minutes until heated through and bubbly. Remove foil for the last 10 minutes to brown the cheese.
To bake from thawed: Thaw the casserole in the refrigerator overnight. Preheat oven to 375°F (190°C). Bake covered for 35 minutes, then uncover and bake an additional 10 minutes until cheese is golden and bubbly.
Let the casserole rest for 5 minutes before serving.
Garnish with fresh basil leaves if desired.