Baked ziti Neopolitan style

This fabulous baked pasta dish is an Italian favourite for special occasions and a delicious alternative to lasagne. It takes a little time to prepare, about an hour or so, but it's well worth it to impress your guests on a winter's night.

For 4 people, you'll need:

• 200g of minced beef
• 1 egg lightly beaten
• 20g of breadcrumbs
• 1 chopped onion
• 1 clove of garlic, finely chopped
• A couple of glugs of extra virgin olive oil
• A large jar (680g) of a good quality passata
• A small handful of basil, finely chopped (this isn't needed if your passata already has basil in it)
• 200g of sliced Mozzarella or Fontina cheese
• 50g of grated Parmesan cheese
• 250g of rigatoni (for a chunky feel) or penne (for a finer feel)
• Salt and pepper to taste

Preparing the ingredients first, and particularly making the meatballs, will save you time later.

1. Preheat the oven to 200C or gas mark 6
2. To make the meatballs, mix together the minced beef, garlic, a little Parmesan, the beaten egg and breadcrumbs in a bowl
3. Using your hands, shape the mixture into gobstopper-sized meatballs
4. Heat a little oil in a large pan and fry the meatballs for 3 minutes each in batches, until they're brown on all sides. Then remove them and drain them on some kitchen roll
5. Using the same pan, add the chopped onion and fry for a few minutes until it softens
6. Add the passata and cook down for a few minutes
7. Meanwhile, cook the pasta in salted water for about 8-9 minutes until al dente. Drain the pasta and return it to the pot but save a little of the water
8. Take a large, oven-proof dish and sprinkle a little olive oil in the base of the dish
9. Now build the dish. Spread a layer of the passata and onion sauce on the bottom of the dish, followed by a layer of the pasta, a few meatballs, a layer of sliced Mozzarella or Fontina cheese, more sauce and a sprinkling of Parmesan. Repeat these layers until all of the ingredients are used, finishing with a layer of sauce and Parmesan
10. Bake it in the oven for 25 minutes, then leave it to stand for 5 minutes, before serving

Serve it in good sized portions, with some extra black pepper, and a good glass of red wine.