Pasta al Forno

In a large bowl, combine the ricotta, 4 ounces of the shredded mozzarella, 2 ounces of the Parmigiano Reggiano, parsley, salt, and pepper. If using Italian sausage, add the cooked and crumbled sausage now. Mix using a rubber spatula—or, if you were in my grandmother's kitchen, your hand—until everything is evenly incorporated. Taste and adjust the seasoning as needed. Once you're happy with the flavor, add the eggs and mix until fully incorporated.

Bring a large pot of generously salted water to a boil. Add the paccheri and cook until well short of al dente—the pasta should still be quite firm. This isn't just because the paccheri will continue cooking in the oven; keeping them firm makes them much easier to stuff. Paccheri become increasingly fragile as they cook and are much more likely to split or crack when handled. Drain carefully.

Transfer the drained paccheri to a large bowl and add enough Mutti passata to lightly coat the pasta. Toss gently until each piece is coated. This keeps the paccheri from sticking together as they sit and helps cool them enough to handle for stuffing.

Once the paccheri are cool enough to handle, fill each one with the ricotta mixture. You can use a piping bag or simply stuff them by hand—either method works, and both are going to make a mess. Work gently; even undercooked paccheri can crack if you squeeze them too hard.

Preheat the oven to 350°F. Lightly coat the bottom and sides of a 9-inch springform pan with cooking spray. Trace the bottom of the springform pan onto parchment paper, cut out the circle, and place it in the bottom of the pan. Spread a layer of Sunday sauce over the parchment. Arrange the stuffed paccheri standing upright, packing them tightly together as you work your way across the pan. Pack them tightly—when you're finished, it should look like there isn't room for one more pacchero. This tight packing helps the pasta support itself and gives the finished dish its signature presentation when the springform is removed.

Spoon a layer of Sunday sauce over the packed paccheri, making sure each noodle gets a taste. Place the springform pan on a baking sheet and put it in the oven without the cheese. Bake until the center of the pasta reaches 130°F. Waiting until the filling has come up to temperature prevents the cheese from over-browning or burning while the center is still heating through.

Once the center reaches 130°F, sprinkle the top with the remaining shredded mozzarella, followed by the remaining Parmigiano Reggiano. Return the pan to the oven and continue baking until the cheese is melted and nicely browned.

Continue baking until the center reaches about 180°F and the cheese on top is melted and deeply golden brown. If the pasta reaches temperature before the cheese has browned to your liking, switch the oven to broil for a minute or two, watching it closely, to finish the top.

Remove the paccheri from the oven and place the springform pan on a wire rack. Let it rest for 15 minutes. Run a thin knife or spatula around the inside edge of the pan to loosen any spots that may have stuck, then carefully release and remove the springform ring. The rest gives the filling and cheese time to set and helps the tightly packed paccheri hold that beautiful upright shape.

Slice into wedges and serve while still warm, with additional Sunday sauce alongside.