Rigatoni al Forno con le Polpettine

In The early years of my career in cooking, the statement that seemed most to startle students and interviewers was that spaghetti and meatballs is not an Italian dish. To be exact: the concept is undoubtedly Italian; it is the execution—the colossal meatballs, overloaded with herbs, saturated with oil, buried in tomato sauce—that appears solely on the western side of the Atlantic. The diminutive meatballs in this festive rigatoni pie, produced with a minimum of seasoning, sho