Pasticcio Di Maccheroni

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Servings: 2 macarons Difficulty: Advanced
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A hearty Italian baked pasta casserole layered with savory beef ragù and creamy béchamel sauce.
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Pasticcio Di Maccheroni

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 macarons Calories: 450

Description

Pasticcio di Maccheroni is a comforting, rustic Italian baked pasta dish that brings the warmth of home cooking to your table. This hearty casserole features layers of tender macaroni pasta, a rich and savory ground beef ragù simmered with aromatic vegetables, and a velvety smooth béchamel sauce. The combination of the robust meat sauce and the creamy, slightly nutty cheese topping creates a perfect balance of flavors and textures. It is an ideal meal for family dinners, potlucks, or any occasion where you want to serve a satisfying, protein-packed dish.

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.
  3. Add the chopped onion, green onion, celery, and carrot to the skillet.
  4. Sauté the vegetables until they are tender, about 5-7 minutes.
  5. Add the ground beef, salt, and pepper to the skillet, breaking up the meat with a spoon.
  6. Add a few spoons of water and sauté for a few minutes until the beef begins to brown.
  7. Add the chopped tomatoes to the meat mixture.
  8. Reduce heat to low and let the meat sauce simmer for 30 minutes, stirring occasionally.
  9. Remove the meat sauce from heat and stir in the lightly beaten egg whites. Set aside.
  10. In a large pot, bring 4 liters of water and 1 tablespoon of salt to a boil.
  11. Add the macaroni and boil for 10 minutes.
  12. Add one cup of cold water to the boiling pasta, then drain the macaroni well.
  13. In a saucepan, melt 3 tablespoons of butter over slow heat.
  14. Whisk in the flour and stir continuously until the mixture is smooth and cooked for about 1 minute.
  15. Gradually whisk in the milk, ensuring no lumps form.
  16. Continue cooking and whisking until the béchamel sauce thickens.
  17. Remove the sauce from heat and season with salt and pepper to taste. Optionally, add a pinch of grated nutmeg.
  18. Lightly beat the egg yolks in a small bowl.
  19. Temper the yolks by adding a few spoonfuls of the hot béchamel sauce to them, mixing well.
  20. Stir the tempered egg yolks back into the main béchamel sauce. Set aside.
  21. Toss the drained macaroni with the remaining unsalted butter.
  22. In a rectangular baking pan, spread half of the macaroni evenly on the bottom.
  23. Sprinkle a generous layer of grated cheese over the pasta.
  24. Spread the meat sauce evenly over the cheese layer.
  25. Top with the remaining macaroni.
  26. Cover the top layer of pasta with the remaining grated cheese.
  27. Pour the prepared béchamel sauce evenly over the entire casserole.
  28. Bake in the preheated oven for about 40 minutes, or until the top is golden brown and bubbly.
  29. Allow the pasticchio to cool slightly before cutting into squares and serving.

Nutrition Facts

Servings 2 macarons

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 15g75%
Cholesterol 120mg40%
Sodium 600mg25%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 5g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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