Fill a pot 2/3 full with water and bring to a boil, then add salt to the water and pasta. Drain and rinse pasta then set aside.

Assemble dish and preheat oven to 350°F.

Cook the ground beef, break up the meat with a spoon, until browned. Remove from heat and drain juices.

Stir in the ricotta, egg, the remaining 3/4 teaspoon salt, pepper and parsley. Add half of the tomato sauce and mix to combine.

Gently fold in the cooked pasta. Pour mixture into a 9x13 inch glass baking dish. Pour the remaining tomato sauce over the top and sprinkle with mozzarella. Bake 20-25 minutes.