Pasta al Forno (Baked Pasta)

Method

1. Heat a drizzle of oil in a casserole, add chopped onion and sauté for a couple of minutes until softened, stirring often.
2. Add tomato passata (rinse the brick with water and add that water), a few basil leaves, and a pinch of salt. Stir, partially cover, and let simmer for about 40–45 minutes.
3. Meanwhile, prepare the meatballs: soak breadcrumbs in water (or milk if preferred). Squeeze out and place in a bowl.
4. Add ground beef and sausage meat (casing removed). Crumble with your hands.
5. Add eggs, grated cheese, chopped parsley, salt, pepper, and a pinch of nutmeg. Mix everything by hand.
6. Wet your hands and form meatballs of about 20 g each.
7. Heat oil in a pan and brown the meatballs on all sides until golden (they will finish cooking in the sauce).
8. When the sauce is almost ready and the meatballs are browned, add them to the tomato sauce to finish cooking.
9. Cook rigatoni in salted boiling water for only 5–6 minutes, then drain.
10. Mix the drained pasta with the sauce and meatballs.
11. Spread a generous layer of béchamel on the bottom and sides of a baking dish.
12. Add half of the pasta mixture.
13. Dot with béchamel, scamorza (cut into small pieces), and sliced hard-boiled eggs.
14. Add the remaining pasta mixture, then repeat with béchamel, scamorza, and eggs.
15. Finish with grated cheese on top.
16. Bake at 180°C for 15 minutes, then switch to grill mode at 240°C for 5–10 minutes, watching to avoid burning the surface.
17. Serve.