Below is her Ricotta stuffed meatballs recipe and my pie directions. Kudos and much thanks to the Proud Italian Cook .
Baked Macaroni Pie:
Butter a 9" spring form cheesecake pan. Boil 1lb of pasta according to directions on the package. Drain pasta and return to pan, drizzle in some olive oil to keep it moist and mix in a hand full of Parmesan cheese being sure to coat evenly. In your spring form pan, cover the bottom with a layer of sauce and follow up with alternating layers of (a) cooked rigatoni lying flat , (b) sauce, (C) thin layer of ricotta, and (D) shredded mozzarella cheese. Make sure you push each layer down nice and tight and to cover the entire circumference of the pan. Keep layering until you run out of pasta. Top the last layer with more sauce and a layer of mozzarella cheese. Bake in a 350 degree oven for 30 minutes. Cool on your counter for at least 20 minutes. Run a knife around the edge of your cheesecake pan before removing the outer rim. Release and cut into nice pie shape wedges!
For the Stuffed Meatballs: