INGREDIENTS

3  (680ml) JARS PUREE TOMATO SAUCE (MY RECIPE IS ON MY WEBSITE)

4 EGGS (BOILED)

1 KG OF RIGATONI PASTA OR 2 PACKAGES OF 500G

1 ½ POUNDS LEAN GROUND VEAL OR BEEF

1 BAG SHREDDED MOZZARELLA

1 TABLESPOON SEA SALT

BLACK PEPPER TO TASTE

¼ CUP GRATED PARMESAN CHEESE

2 TABLESPOONS OLIVE OIL

DIRECTIONS

  • FIRST YOU NEED TO MAKE YOUR TOMATO SAUCE (ON MY WEBISTE)
  • USING A MEDIUM SIZE FRYING PAN, HEAT OLIVE OIL AND ADD THE GROUND MEAT, COOKING UNTIL BROWNED, DRAIN AND PUT ASIDE
  • BOIL 4 EGGS, LET COOL AND REMOVE SHELLS, PUT ASIDE
  • COOK THE PASTA IN A LARGE POT WHICH HAS BEEN SALTED, COOK AL DENTE (ACCORDING TO PACKAGE DIRECTIONS), DRAIN, PUT BACK IN THE PAN AND COAT IT WITH SOME OF THE SAUCE, RESERVING AT LEAST HALF OF IT FOR BAKING
  • GET A 9X13 BAKING DISH WHICH HAS BEEN LIGHTLY GREASED, PLACE A SMALL AMOUNT OF SAUCE AT THE BOTTOM.
  • NOW YOU CAN BEGIN LAYERING THE INGREDIENTS IN THE PAN, STARTING OFF WITH A LAYER OF THE PASTA, THEN ADD YOUR BOILED EGGS WHICH HAVE BEEN MASHED INTO PIECES, SPREAD IT EVENLY ON TOP OF THE PASTA LAYER ALONG WITH THE MOZZARELLA CHEESE AND SAUCE, PLACE ANOTHER LAYER OF PASTA AND TOP OFF WITH MORE SAUCE AND GRATED CHEESE.
  • BAKE IN A PREHEATED 400 DEGREES F. OVEN FOR 1 HOUR, REMOVE FOIL FOR THE LAST 10-15 MINUTES.

SERVE HOT!