Ingredients

• 1 lb egg pasta
• ⅝ lb meat balls
• 5 oz prosciutto cotto (cooked ham)
• 3 ½ oz Provola cheese
• 3 ½ oz mozzarella cheese
• nutmeg
• meat broth
• 3 oz grated Pecorino cheese

Preparation

45 minutes preparation + 30 minutes cooking

Make the stock and the egg pasta the day before. Mince all the boiled meat and put it into a bowl. Cook the pasta in boiling water for a couple of minutes, then drain and arrange in layers in an oven dish. Dress each layer with minced meat, small meatballs, Pecorino, diced cooked ham, mozzarella and Provola cheese. Once all the layers are finished, top with the egg pasta and drizzle a few generous spoonfuls of stock over. Bake in a hot oven (400°F) for half an hour. Serve with a bowl of hot stock on the side.