Baked Rigatoni

Start by preparing the tomato sauce. Let it simmer for at least 30 minutes.

In a large bowl, combine the ground beef, ground pork, Pecorino Romano cheese, eggs, black pepper, salt, chopped parsley, and soaked bread.

Mix the meatball ingredients thoroughly by hand until well combined.

Form the mixture into small meatballs.

In a large skillet, heat vegetable oil and lightly fry the meatballs until they are browned on all sides.

Add the browned meatballs to the simmering tomato sauce and let them finish cooking in the sauce.

Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente.

Drain the cooked pasta well.

Return the drained pasta to the pot. Add a few ladles of the meatball sauce, a sprinkle of black pepper, and some grated cheese. Stir to combine.

Preheat your oven to 375°F (190°C).

To assemble, spread a layer of sauce on the bottom of a large baking dish. Add half of the pasta mixture.

Top with the meatballs and more sauce, followed by a layer of scamorza and shredded mozzarella.

Arrange the soppressata slices over the cheese and season with another sprinkle of black pepper.

Add the remaining pasta, then top with slices of mozzarella, more grated cheese, and a final layer of sauce.

Bake for about 30 minutes, until bubbly and golden on top.

Let the baked rigatoni rest for a few minutes before serving.