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Speciality of the Ristorante D'Angelo, Naples, Italy according to the newspaper clipping out of my grandmother's recipe box. Recipe has been updated.
- Cook wide or broad noodles 15 to 20 minutes in rapidly boiling salted water until tender, but not soft, and drain.
- Pour ½ cup of pasta sauce in baking dish or pan, Sprinkle with the crushed red pepper flakes, cover with about ½ of the noodles, sprinkle with grated Parmesan, a layer of sauce, dabs of Ricotta and then a layer of Mozzarella.
- Place in a preheated oven at 375F for 60 minutes. Stick a knife in the middle and check internal temperature. It should be very hot but if not, leave in for another 15 minute.
- Let stand for 10 min outside the oven before serving.