Pasta Al Forno

• 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

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.

salt, rigatoni pasta, tomato sauce, fresh ricotta, dried sopressata, meatballs, mozzarella cheese, eggs, cheese

Taken from www.food.com/recipe/pasta-al-forno-532549 (may not work)