Baked Ziti

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1 28-ounce can tomato puree (San Marzano preferred)

1 15-ounce can crushed tomatoes

1 yellow onion, halved

5 tablespoons butter

Kosher salt, to taste

1 teaspoon dried oregano

1 pound penne rigate or ziti pasta

1 tablespoon olive oil

1/2 pound high quality ricotta cheese (such as Bellwether farms)

1/2 cup heavy cream

1 egg, lightly beaten

3/4 pound fresh mozzarella cheese, cubed

1 cup freshly grated Parmesan cheese

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