Pasta al Forno Napoletana

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Pasta al forno napoletana is the Sunday-lunch centrepiece of Campanian family cooking—a lavishly layered baked pasta that shares DNA with lasagna but follows a distinctly Southern logic of abundance and richness. The canonical Neapolitan version uses ziti or rigatoni (not flat lasagne sheets), ragù napoletano that has simmered for hours, fior di latte mozzarella, hard-boiled eggs, fried meatballs (polpettine), sliced salame napoletano, ricotta, and grated Parmigiano-Reggiano or pecorino. The pasta is cooked significantly al dente—it will continue cooking in the oven—then dressed generously with ragù and layered with the other ingredients in a deep baking dish. The mozzarella must be well-drained to prevent excess moisture from making the dish watery. The meatballs are small—walnut-sized—fried until golden, and distributed throughout the layers rather than placed only on top. Hard-boiled eggs, quartered, are a non-negotiable traditional inclusion that modern interpretations sometimes omit to their detriment—they provide a protein-rich creaminess that nothing else replicates. The top layer is finished with ragù, a generous blanketing of grated cheese, and dots of ricotta. Baking at moderate heat (170-180°C) for 30-40 minutes allows the layers to meld without drying out, and the pasta must rest for at least 15 minutes before cutting—patience rewards with clean, defined layers rather than a collapsed avalanche. This is Carnival and Sunday food, a dish of deliberate excess that represents the Neapolitan philosophy of celebration through the table. The preparation typically begins Saturday afternoon, with the ragù simmering and the components assembled over hours.

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