Preheat the oven to 180c. To prepare the sauce, heat a large pan over medium heat. Add olive oil, garlic and onion and sauté until soft and translucent. Add tomato paste cook off for a few minutes to melt.

Pour passata in and season with salt and pepper. Stir until well combined, reduce to a low heat and simmer for 25-30 minutes until the sauce thickens. Turn off the heat and set aside.

Bring a large pot of salted water to the boil, pour in the ziti and stir to prevent from sticking. Cook pasta just under the recommended cooking time, drain well and set aside.

To assemble, pour 2 to 3 ladles of sauce to the bottom of a large baking dish. Add 1/3 of cooked pasta and add 1/3 of the mozzarella stripes, along with some of the grated buffalotto cheese. Stir well making sure that the pasta is well coated in the sauce. Repeat once again with two more layers of sauce, pasta, mozzarella and grated buffalotto. Finish with a more sauce and grated buffalotto.

Cover with foil and place into the oven to bake for 30 to 45 minutes. Uncover and allow to cool for 5-10 miniutes before serving.

Serve with extra grated buffalotto or mozzarella on top.