Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Lightly grease a large 23x33 cm (9x13 inch) baking dish.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti or penne and cook according to package directions, but undercook it by 2 minutes so it is very al dente. It will finish cooking in the oven. Drain well and set aside.

Start the Sauce: While the pasta cooks, heat the olive oil in a large, deep frying pan or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Beef: Add the ground beef to the pan. Break it up with a wooden spoon and cook until it is browned all over. Drain off any excess fat.

Simmer the Sauce: Stir in the tomato purée and cook for 1 minute. Then add the tinned tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for at least 15 minutes to allow the flavours to meld.

Prepare the Ricotta Layer: In a medium bowl, combine the ricotta cheese, 50g of grated Parmesan, the beaten egg, chopped fresh basil, and a pinch of salt and pepper. Mix until well combined. What works best for me is using a fork to get it evenly mixed without overworking it.

Combine and Layer: In the large pasta pot, gently combine the drained pasta with the meat sauce. Spoon half of the pasta and sauce mixture into the prepared baking dish.

Add the Cheese Layers: Dollop the ricotta mixture evenly over the first pasta layer and gently spread it out. Top with the remaining pasta and sauce mixture. Sprinkle the grated mozzarella and a little extra Parmesan evenly over the top.

Bake to Perfection: Cover the dish with aluminium foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted and the casserole is golden brown and bubbling around the edges.

Rest and Serve: Remove from the oven and let it rest for 10-15 minutes before serving. This is a crucial step! It allows the casserole to set, making it much easier to slice and serve. Garnish with more fresh basil if you like.