First cut the mozzarella into cubes and let it drain in a colander.
Prepare the béchamel.

Clean and chop carrot, onion and celery and sauté in a large saucepan with a little oil.
Add the meat and let it cook at low heat for 5-10 minutes, then add the wine and let it evaporate over high heat, then add the passata.

Season with salt, reduce heat and cook for about 30 minutes, stirring occasionally.

Meanwhile cook the orecchiette and drain well al dente.
Combine them with the sauce: sauce, béchamel, mozzarella and half of the Parmesan.

Put everything in a baking dish, level the surface, sprinkle with the remaining Parmesan and cook in a preheated oven at 180 ° C for about 25-30 minutes.

If necessary, turn on the grill in the last 5 minutes.
The baked orecchiette are ready, let them rest for about ten minutes and then serve them!