Pasta base

• 115 g (4 oz) spaghetti
• 2 tablespoons butter, plus extra for greasing
• 2 garlic cloves
• 1 egg
• 2 tablespoons breadcrumbs
• 1 cup (125 g / 4.5 oz) grated parmesan cheese

Bolognese sauce

• 2 tablespoons vegetable oil
• ½ onion, chopped
• 225 g (8 oz) ground beef
• 1 can (400 g / 14 oz) chopped tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon chopped fresh basil

Topping

• 1 cup (275 g / 9.5 oz) ricotta
• 1 egg
• 1 teaspoon dried oregano
• 1½ cups (180 g / 6.5 oz) grated mozzarella cheese

1. Preheat the oven to 175°C (347°F). Grease a ovenproof dish.
2. Break the spaghetti into 5 cm (2-inch) pieces.
3. Boil the spaghetti in water until al dente.
4. Drain the pasta in a colander and put in a bowl.
5. Add 1 egg, half of the breadcrumbs, and the parmesan cheese to the pasta, and mix until combined.
6. Pour the pasta mixture into the dish and sprinkle with remaining breadcrumbs.
7. Bake for 20 minutes until the top is lightly browned.
8. Meanwhile, heat the oil in a pan over medium heat.
9. Add the onion and cook for 3 minutes, stirring occasionally.
10. Add the beef and cook, breaking up into pieces, for 7 minutes until browned.
11. Remove the fat from the pan.
12. Add the tomatoes and tomato paste to the beef mixture and stir in.
13. Add the basil and let it simmer over a low heat while you make the topping.
14. Beat together the ricotta, egg and oregano in a bowl until combined.
15. Take the pasta out of the oven and pour the ricotta mixture onto the pasta.
16. Pour the bolognese sauce on top and sprinkle with mozzarella cheese.
17. Bake for 25 minutes until the top is browned.
18. Slice into 8 pieces and serve.