Pasta Pasticciata al Forno

Method

1. Prepare the sauce: add a generous drizzle of oil to a casserole, then add chopped onion and garlic. Cook gently for 15 minutes, adding a little water occasionally to prevent burning.
2. Add tomato passata and a pinch of salt. Cook until the sauce thickens, about 50 minutes total including the initial sauté.
3. Season the sauce with fresh basil and thyme leaves, then turn off the heat.
4. Bring a large pot of salted water to a boil and cook the rigatoni until al dente.
5. Meanwhile, slice the hard-boiled eggs into even rounds using an egg slicer or a knife.
6. In a large bowl, toss the drained pasta with the sauce. Add cubed salame, mortadella, provola (reserve a few cubes for layering), and mozzarella. Mix well.
7. Begin assembling in a baking dish: spread a layer of the dressed pasta, then add some egg slices and a sprinkle of Parmesan. Add more salame, mortadella, and provola.
8. Top with the remaining pasta. Arrange mozzarella slices and the remaining egg slices, tucking them between the rigatoni. Sprinkle generously with Parmesan.
9. Bake in a static oven at 200°C for 15 minutes, then switch to grill mode at maximum power for 5 minutes to form a golden crust.