This comes from a recipe of 17th century neapolitan cooking. It's from famous cook Vincenzo Corrado.
It has a brisee pastry shell filled with half cooked rigatoni pasta standing and filled with a mix of ricotta cheese, provola cheese, and some ragout sauce.
It has finished its cooking in the oven at 200° C for half an hour.
It was a kind of heavy task but the taste made it worthwhile.