Aragona's Easter Pot - Taganu D'Aragona

Boil the rigatoni in salted water and drain them when they're still slightly al dente; while they're cooking take a terracotta pot large enough to hold everything, grease it well with lard, and lay four of the bread slices over the bottom of the pot. Beat the eggs and combine them with the parsley, grated cheese, and cinnamon. Drain the pasta when it's still slightly al dente, and transfer it to the pot, interlayering it with the sliced cheese and the egg mixture; when all is used up cover it with the remaining slices of bread, and the broth, in which you have dissolved the saffron. Put it all into a moderately hot (350 F, 175 C) oven, and bake until the liquid has been absorbed; it will take a while.

Remove the taganu from the oven when it's firm but not bone dry, slice it and serve it. It will keep well for several days.

Note: If you chose to use the meatballs or the eggs, mix them into the pasta.