Cook pasta according to manufacturer's instructions on package, but only for 75% of the cooking time (pasta should still be quite firm because it will continue cooking in the oven). Drain.

In a large skillet, brown grown beef with onion. When beef is nearly done browning, add garlic, 1/2 of the basil and oregano and a pinch of cayenne pepper. Saute and stir over high heat for 2-3 minutes more.

Drain excess grease from pan. Stir in tomatoes. Add cooked and drained pasta to tomato sauce.

In a greased or foil-lined large casserole dish, spread half of the pasta, meat and sauce mixture. Sprinkle half of the mozzarella evenly over the top.

Combine ricotta, chopped fresh parsley or spinach, egg, 1/2 of the Parmesan cheese and remaining basil and oregano. Mix well and spread over first layer in dish. Top with most of the remaining ziti and sauce mixture (but save a small portion of sauce for topping the ziti just before serving). Sprinkle remaining mozzarella and Parmesan over the top. Spray a light coating of olive oil over top (do not use regular non-stick spray.)

Cover with foil and bake in a preheated 350F oven for 45 minutes; uncover and bake for 15 minutes more or until cheese is melted and bubbly and golden brown around edges.

Remove from oven and let stand on a wire rack to cool for 15-20 minutes before serving. Cut into squares and garnish each serving with a sprig of fresh basil.

Submitted by: CM