INGREDIENTS:

• 340 g pasta (short pasta like penne or rigatoni)
  ● 680 g tomato sauce with basil
  ● ½ cup black olives, chopped
  ● 115 g spicy air-dried salami
  ● 225 g ricotta cheese
  ● 2 cups mozzarella cheese, grated
  ● ½ cup parmesan cheese, grated
  ● ½ tsp oregano

METHOD:

In a pot of lightly salted boiling water, cook the pasta until al dente, about 2 minutes less than the package instructions.

Drain the pasta and set aside.

In the meantime, in a large pan, combine the tomato sauce with basil, ¾ of the olives, and ¾ of the spicy air-dried salami. Set aside.

In a bowl, mix the ricotta, mozzarella, and parmesan cheeses. Set aside.

Layer half of the cooked pasta in a deep, ovenproof dish.

Top with half of the tomato sauce mixture and then half of the cheese mixture.

Repeat the process with the remaining pasta, tomato sauce, and cheese.

At the end, add the remaining olives, arrange the slices of spicy air-dried salami on top, and sprinkle with oregano.

Cover the dish tightly with aluminum foil and bake in a preheated oven at 180°C for 20-30 minutes.

Remove the foil and continue baking for another 10 minutes, until golden brown on top.