In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and carrot. Sauté until the onion is translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
Pour in the tomato passata or marinara sauce, stirring well. Add the dried Italian herb, oregano, sugar, ground fennel, garlic powder, onion powder, salt, and black pepper. Stir to combine and let simmer for about 10 minutes.
Meanwhile, cook the ziti pasta according to package instructions until al dente. Drain and set aside.
In a mixing bowl, combine the ricotta, mozzarella, and parmesan. Mix until well combined.
In a baking dish, layer half of the ziti pasta, followed by half of the sauce, and half of the cheese mixture. Repeat the layers. Top with remaining mozzarella.
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and golden brown.
Let it cool for a few minutes, garnish with parsley or basil if desired, and serve!
