Baked Pasta with Béchamel and Meatballs

Method

1. To prepare the meatballs: remove the sausage from its casing and place in a bowl. Add the ground pork, grated Parmesan, chopped parsley, fresh breadcrumbs, eggs, a pinch of salt and pepper. Mix by hand until homogeneous. Set aside.
2. For the sauce: in a pan, heat oil and garlic. Add the chopped onion and let it wilt.
3. Pour in the tomato passata, season with salt and pepper. Lower the heat, cover, and cook for 30 minutes, stirring occasionally.
4. Meanwhile, form the meatballs: wet your hands, take about 10g of mixture and shape into balls about 1cm in size.
5. When the sauce is ready, add the meatballs and cook for 15 minutes, stirring gently.
6. Add the torn basil leaves and cook for another 5 minutes.
7. Meanwhile, cook the pasta in boiling salted water and drain it halfway through cooking (half al dente).
8. Combine the sauce and meatballs with the pasta.
9. Spread some béchamel on the bottom of a baking dish.
10. Pour half of the pasta mixture into the dish. Arrange the sliced hard-boiled eggs on top and add half of the diced scamorza cheese.
11. Cover with more béchamel, being careful not to cover the eggs (for presentation). Sprinkle with Parmesan.
12. Add the remaining pasta, the rest of the scamorza, more béchamel, and Parmesan.
13. Finish with a final sprinkle of Parmesan.
14. Bake in preheated oven at 180°C for about 15 minutes, then turn on the grill for another 5 minutes until golden.