Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.

Bring a large pot of salted water to a boil and cook ziti pasta for 2 minutes less than the package directions for al dente. Drain and set aside.

In a small skillet over medium heat, sauté minced garlic in 1 tablespoon of olive oil until fragrant, approximately 1 minute.

In a large mixing bowl, combine the ricotta cheese, beaten egg, sautéed garlic, oregano, salt, pepper, 1/4 cup of parmesan cheese, and 1 cup of the mozzarella cheese.

In a separate large bowl, toss the cooked pasta with the marinara sauce until thoroughly coated.

Fold the ricotta mixture into the pasta and sauce, stirring gently to create streaks of cheese throughout the dish.

Transfer the mixture into the prepared baking dish, spreading it into an even layer.

Top with the remaining 1 cup of mozzarella cheese and 1/4 cup of parmesan cheese.

Bake for 25 to 30 minutes, or until the cheese is bubbling and the edges are lightly browned.

Garnish with chopped fresh parsley and let the dish rest for 5 to 10 minutes before serving to allow the layers to set.