Baked Ziti

1. Heat the oven to 190 C and lightly oil a large baking dish; bring a big pot of salted water to a boil and cook the ziti for 2 minutes less than the package time so it stays firm, since it will finish cooking in the oven, then drain.
2. While the pasta cooks, warm the olive oil in a small pan and gently soften the minced garlic for a minute, then stir it into the marinara sauce along with the oregano and a little salt and pepper.
3. In a bowl, beat the egg and mix it with the ricotta, half the parmesan, the chopped basil and a pinch of salt and pepper until smooth.
4. Toss the drained ziti with about two thirds of the sauce until well coated, then gently fold through the ricotta mixture so it streaks through the pasta in pockets rather than disappearing completely.
5. Spread a thin layer of the remaining sauce over the bottom of the dish, add the pasta, top with the rest of the sauce, then scatter the mozzarella and remaining parmesan evenly over the surface.
6. Cover the dish loosely with foil and bake for 20 minutes, then remove the foil and bake for a further 15 to 20 minutes until the sauce bubbles at the edges and the cheese is melted and golden in spots.
7. Let the baked ziti rest for about 10 minutes so it sets and slices cleanly, then finish with a few torn basil leaves before serving.

You'll use: Oven · Pan · Large pot · Saucepan · Baking dish