Recipe(tried): Pastia (baked not sweet macaroni pie) Naples rustic

I make this recipe several times a year, as did my mother and grandmother.

PASTIA (BAKED NOT SWEET MACARONI PIE)

2 lb percotelli (Thick spaghetti), cooked al dente (you will be baking it)
1 large container ricotta
12 eggs, beaten
1 stick hard sweet sausage
1 stick pepperoni
(have the deli guy slice these into rounds, a little thick)
grated locatelli parmesan cheese (alot)
black pepper

Break spaghetti into thirds and cook in pot with salted water until al dente (hard/soft); drain and lay out in a pan to cool.

While cooling, mix together ricotta, beaten eggs, handfuls of grated cheese (This is salty). Add in cooled pasta and mix with your hands to coat. Add sausages and mix till well coated.

Take an enamel (lasagna) pan and add shortening (Crisco). Place in 350 degree F oven until Crisco is melted. Remove from oven and make sure bottom is coated evenly.

Add pasta mixture, sinking the sausage as best you can (pushing in with your fingers). Take milk and with a brush, brush top of casserole to make golden.

Bake 45 minutes to 1 hour until top is golden and puffy.

Let cool, serve warm or refrigerate and serve cold the next day.