Pasta Al Forno, this is my little brother Giuseppe's favorite food!!! When I make this dish I kind break it up in two steps because to make it you must use the Ragu sauce that has been cooking for hours!!! Because of this I usually make a lot of Ragu than I save a good amount of the sauce to make pasta al forno the next day. Why do I break it up you ask?? Because to make this dish not only do you need the ragu sauce but then you must make very small meatballs, boil some eggs, hand shred good smoked mozzarella cheese, Parmeggiano Regiano, oh and a little thing we do in our house and not so much in Naples, Italy mix some delicious left over ricotta from the day before. Now very important when boiling up the pasta you must leave it a little more raw than al dente because when it is cooking in the oven it will get softer and no one likes soft pasta NO ONE!!!!
OK so lets proceed...in this delicious oven baked delight the best way to make is to get in there and get your hands dirty!!!! Mix all the ingredients and do it with love!!!! Then simply bake it for like 20-30 minutes and Voila!!!
