A link to %this page% was e-mailed
Mix together the pasta, some of the tomato sauce, dollops of the ricotta, the sopressata and meatballs in a ceramic dish. Top with the remaining tomato sauce, the mozzarella and eggs. Sprinkle with Parmigiano-Reggiano.
Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.