While the pasta is still hot, immediately toss it with enough of the prepared tomato sauce to generously coat every piece. If needed, add a small splash of reserved pasta water and toss until the sauce clings evenly to the pasta.

Fold in the ricotta and ½ cup Parmigiano Reggiano until evenly distributed. The pasta should still look generously sauced, it will continue absorbing sauce as it bakes.

Spread a thin layer of tomato sauce over the bottom of a baking dish. Add half of the pasta mixture. Distribute half of the cubed mozzarella throughout and sprinkle with ¼ cup Parmigiano.

Add the remaining pasta mixture. Top with the remaining mozzarella, remaining ¼ cup Parmigiano, and a little additional Parmigiano as desired.

Bake in a preheated 375°F oven for 25–30 minutes, until bubbling around the edges and the cheese is completely melted.

For an extra golden, crispy top, broil for 1–2 minutes at the end, watching carefully so the cheese doesn't burn.

Let the baked ziti rest for about 10 minutes before serving.

Heat a drizzle of olive oil in a pan over medium heat.

Add the onion, season with salt and black pepper, and cook gently until soft and translucent.

Stir in the butter, then add the passata and a few fresh basil leaves.

Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally. Taste and adjust the seasoning as needed.