1 lb. anelli or ditali
2 oz. butter
8 tomatoes, peeled and seeded
breadcrumbs slightly toasted
3 oz. Caciocavallo or grated Parmigiano
1 lb. ricotta
How to make the Baked Ditali with Ricotta:
Cook pasta in a large pot of boiling salted water until just al dente, drain and add butter and a few spoonfuls of Caciocavallo or Parmigiano. Chop the onion, dice the tomatoes and cook them in a dry pan adding salt and pepper. When the sauce has thickened, take it off the fire and mash it in a food mill, then to the pot. Add a bit of olive oil, and let sit for a few minutes over low fire.
Butter a mold and sprinkle with breadcrumbs. Alternate layers of pasta with layers of ricotta, and grated Parmigiano. Spread a spoonful of tomato sauce on each layer (pasta should be the last layer). Sprinkle the top with breadcrumbs and put into a hot oven for half an hour. Turn the mold out onto a plate and serve hot.