Pasta al Forno Napoletana di Carnevale
Campania — Naples, Carnevale tradition
Baked pasta from Naples made specifically for Carnevale — the pre-Lenten feast — and distinguished by the inclusion of small meatballs, hard-boiled eggs, ricotta, Neapolitan salami, and mozzarella layered with short pasta (rigatoni or ziti) and a tomato-and-meat sauce. This is a celebration dish, intentionally abundant and complex. The pasta is pre-cooked al dente, mixed with the sauce and all fillings, packed into a deep baking dish, and baked until the top is gratinata. The crust is essential — the slightly charred, crisp outer layer is the most prized part.