Preheat your oven to 190°C (170°C fan). Bring a large pot of salted water to a rolling boil. Add the ziti and cook until just al dente — about 2 minutes less than the packet suggests. The pasta should still have a tiny white speck in the centre when you bite into it. Drain well and set aside.

While the pasta cooks, heat the olive oil in a large, deep frying pan over medium heat. Add the chopped onion and cook, stirring occasionally, until it turns translucent and smells sweet — about 5 minutes. The edges will just begin to take on a pale gold colour.

Add the minced garlic and cook for 30 seconds until it becomes fragrant — that warm, heady aroma fills the kitchen. Add the ground turkey, breaking it up with a wooden spoon. Cook until the turkey is no longer pink, about 6-8 minutes. You’ll see the meat turn from pale pink to a light brown, and any liquid in the pan will have evaporated.

Season the turkey with salt, oregano, basil, and black pepper. Pour in the passata, stir well, and bring the sauce to a gentle simmer. Let it bubble away for 5 minutes, stirring occasionally. The sauce will thicken slightly and deepen in colour to a rich, rusty red. Remove from the heat.

In a medium bowl, combine the cottage cheese and beaten egg. Stir until the egg is fully incorporated — the mixture will look smooth and slightly glossy. This is our secret protein booster that creates a creamy layer without needing heavy cream.

In a large mixing bowl, combine the drained pasta, the turkey-tomato sauce, and the cottage cheese mixture. Fold everything together gently but thoroughly. Every piece of pasta should be coated in that lovely pinkish-red sauce. The smell at this point is already incredible — savoury, herby, and deeply comforting.

Transfer the mixture to a 9x13 inch baking dish and spread it into an even layer. Sprinkle the grated mozzarella and Parmesan evenly over the top. The cheese should form a thick, snowy blanket across the surface.

Bake for 20-25 minutes, until the cheese is bubbly and golden brown in spots. You’ll hear it sizzling gently as it bakes. For a deeper colour, switch the oven to grill for the last 2 minutes — watch it closely so it doesn’t burn. Let the dish rest for 5 minutes before serving. That short wait allows the layers to set so you get neat, sliceable portions rather than a sloppy heap.