Have sauce already prepared and reserve 3 cups for later.
In large pot of salted boiling water, cook dried pasta 10-12 minutes, until al dente.
In mixing bowl, add ricotta cheese, half of the grated romano cheese, eggs, onions, garlic, salt and pepper.
Mix well making sure eggs are well incorporated. Set aside.
Once pasta is cooked, drain and mix with larger amount of sauce.
Mix in 3/4 amount of shredded mozzarella in pasta and sauce.
In a 9" spring form dish, layer half of pasta.
Next layer in ricotta mixture leaving 1/4" from edge of pan.
Layer other half of pasta.
Sprinkle on 1/4 remaining amount of mozzarella on top with a sprinkle of leftover grated romano.
Bake in a preheated oven at 350°F for 25 minutes, uncovered.
Place on baking tray to catch any possible bubble over!
Let rest 15 minutes before slicing. Pour remaining sauce, hot, over each " slice of pasta pie" with a touch of romano.
Enjoy! For best cutting results use a sharp knife but use a pie server to remove slices.
Recipe by taylor68too
