Baked Ziti

Cook the ziti in salted water for 2 minutes less than the package instructions (al dente, with a bit of firmness in the center) — it will finish cooking in the oven. Drain in a colander.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until soft, then add the minced garlic and cook for another 1 minute until fragrant.

Add the ground beef, breaking up any clumps with a spatula, and brown for 6-7 minutes. Pour in the tomato sauce, add the oregano, and season with salt and pepper to taste. Simmer uncovered over low heat for 15 minutes, stirring occasionally, until the sauce thickens slightly.

In a separate bowl, mix the ricotta with the egg, half of the Parmesan (40 g), finely chopped basil, and a pinch of salt and pepper until smooth.

Preheat the oven to 180°C. In a large bowl, combine the cooked pasta with 2/3 of the meat sauce and toss to coat.

Spread half of the pasta and sauce mixture into a baking dish greased with olive oil (about 23×33 cm), then spoon half of the ricotta mixture over it and sprinkle with a third of the mozzarella. Repeat with the remaining pasta and ricotta, pour the rest of the meat sauce on top, and evenly scatter the remaining mozzarella and Parmesan over everything.

Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 15-20 minutes, until the cheese has melted and turned golden brown.

Remove from the oven and let it rest for 10 minutes before serving, so the layers can set.