Pasta Al Forno

Recipe courtesy Zero Otto Nove, New York City

• Ready In: 40 mins
• Serves: 4-6

Ingredients

•  salt
• 1  lb rigatoni pasta
• 8  ounces  fresh tomato sauce
• 4  ounces fresh ricotta
• 4  ounces  chopped dried  sopressata
• 20  small  meatballs
• 4  ounces fresh mozzarella cheese, sliced
• 4  hard-boiled eggs, sliced
•  grated parmigiano-reggiano cheese, for sprinkling on top

Directions

1. Preheat the oven to 400 degrees F.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and let cool to room temperature.
3. Mix together the pasta, some of the tomato sauce, dollops of the ricotta, the sopressata and meatballs in a ceramic dish. Top with the remaining tomato sauce, the mozzarella and eggs. Sprinkle with Parmigiano-Reggiano.
4. Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.