Twice a month, I and my buns Gianluca (about buns you can just put the prescription) Bari do the weekend to the delight of my parents. The passion for cooking and dance I have definitely inherited from my mother say that I am the evolution in the sense that I can express the two passions at once! (^ _ ^) So, the last time we were in Bari told her: "Mom let's do this: I'll teach you to do the pirouette with a baked pasta dish on the head, and you teach me to make pasta Baked! "Mom, madcap as it is, not whether it jumped at the chance and started work ...
6 people Ingredients:
500 gr of rigatoni
100 grams of martadella (to taste)
500 grams of mozzarella
50 g pecorino cheese
For the sauce:
1 kg of tomatoes or tomato puree
1 glass of water
1 onion
oil to taste
salt
For the meatballs:
400 grams of minced meat
3 eggs
80 g pecorino
a clove of garlic
parsley
salt to taste
1 handful of breadcrumbs
half a glass of milk
Procedure:
Prepare for first thing in sauce. Let fry an onion with the oil and add the tomato sauce, a glass of water and salt. Cook for an hour. In the meantime prepare the mixture for ground beef patties by adding the three eggs, 80 grams of pecorino cheese, a clove of garlic and a sprig of parsley, finely chopped, a handful of bread crumbs soaked in milk and squeezed, a little salt. Form balls the size of marbles. In a pan heat the oil needed to fry the meatballs. They should not be overcooked, just turn them a little oil. Ten minutes before turning off the sauce, the meatballs and let it drop down to finish cooking. Boil pasta in abundant salted water, drain 3 minutes before cooking and season planned with 1-2 ladles of sauce and a handful of pecorino romano. Now you can start to compose moving the pan in layers. Place a ladle of sauce on bottom of avoiding taking balls.
Make a layer of pasta sauce and season with 2-3 ladles, trying to get as many balls as you can, and proceed with a layer of sausage, a slice of mozzarella cheese, a handful of pecorino romano. Make another layer of pasta sauce and finish with remaining seasoning and still a handful of sheep. Bake for 30 minutes at 200 degrees or until the pan is not, however, will be slightly charred on the surface.

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