This celebratory baked pasta dish champions some of Calabria's most prized ingredients – Tropea onions, pork and aubergines. The rigatoni is dressed in a rich ragù before being layered with slices of aubergine, meatballs, cured meats, cheese and hard-boiled eggs, which meld together and result in a deeply satisfying meal that's perfect for a grand family get-together.
Pasta 'ncasciàta (pasta o' fùrnu)