Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the pasta. Cook until al dente, drain, and rinse briefly with cool water.

Heat a large skillet over medium heat and add the cooking oil. Brown the Italian sausage.

Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant.

Add the Italian seasoning, garlic powder, salt, black pepper, and tomato paste. Stir until combined. Add the crushed and diced tomatoes and sugar. Let simmer for 3 minutes.

Add the cooked pasta to the skillet and mix well with the meat sauce.

In a medium bowl, combine ricotta, 1/2 cup mozzarella, 1/4 cup parmesan, parsley, salt, black pepper, and the beaten egg. Stir to combine.

In a 9x13-inch casserole dish, layer half of the pasta sauce, then spread the cheese mixture on top, followed by the rest of the pasta sauce.

Sprinkle 1 cup mozzarella and 1/4 cup parmesan on top. Cover with foil and bake for 25 minutes. Remove the foil and bake uncovered for 10 more minutes.