Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes shy of the package instructions. Drain and rinse with cool water. Set aside.

Prepare the Meat Sauce: In a large Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and let it brown for 4-5 minutes without stirring. Flip and brown the other side for another 4-5 minutes. Break up the beef with a meat masher, then add the diced onion and 2 minced garlic cloves. Cook for 5-6 minutes until the onion is translucent and the beef is no longer pink. Stir in the Italian seasoning, salt, and ¼ teaspoon of pepper. Cook for an additional minute. Add the marinara sauce, basil, and reserved pasta water, letting it simmer for a couple of minutes. Remove from heat and mix in the cooked pasta.

Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese and egg, mixing until smooth. Stir in half of the shredded mozzarella, 1 minced garlic clove, half of the Parmesan cheese, oregano, ¼ teaspoon of salt, and the remaining pepper.

Assemble the Bake: Preheat the oven to 350°F (175°C). Brush a thin layer of olive oil inside a 13 x 9 inch baking dish. Spread half of the pasta mixture in the dish. Spoon the ricotta mixture evenly on top, then layer with the remaining pasta mixture. Cover loosely with foil.

Bake: Bake for 30 minutes. Remove the foil, sprinkle the remaining mozzarella and Parmesan cheese on top, and bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Serve: Garnish with fresh basil if desired and serve hot.