Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       giant rigatoni or cannelloni pasta
   1 1/2  pounds        Italian sausage
     1/2  pound         prosciutto cotto -- cut into 1/4" cubes
   3                    eggs
   1      cup           grated pecorino -- divided
     1/2  cup           finely-chopped Italian parsley
   2      cups          basic tomato sauce -- see * note

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Bring 6 quarts water to a boil and add 2 tablespoons salt. Roast the sausage 20 minutes at 375 degrees and cool. Raise oven heat 400 degrees. Cook pasta according to package instructions but remove 1 minute early. Drain and refresh with cold water and drain again and set aside. Place cool cooked sausage in food processor and pulse until ground but not much. Place in a large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 cup chopped parsley and mix well. Season with salt and pepper and carefully stuff, using a piping bag or a small spoon, into pasta tubes. Layer pasta tubes in an oiled 8-inch by 10-inch baking dish, alternating with Basic Tomato Sauce and grated cheese, until dish is full. Place in the oven and cook 15 to 20 minutes until golden-brown and crispy on top and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5721)