Maccheroni Arrosto (Baked Macaroni)

This classic Italian baked macaroni is a comforting dish that balances the richness of ground beef with the bright acidity of canned tomatoes and white wine. The sauce is infused with aromatic garlic and fresh rosemary, creating a robust flavor profile that clings perfectly to the pasta. Baked until golden and bubbly, it offers a satisfying texture contrast between the tender noodles and the savory, thickened meat sauce. It is an ideal meal for cold evenings or family gatherings, offering a homemade feel without requiring complex techniques. Serve with a simple green salad to balance the richness.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 326.3

Description

This classic Italian baked macaroni is a comforting dish that balances the richness of ground beef with the bright acidity of canned tomatoes and white wine. The sauce is infused with aromatic garlic and fresh rosemary, creating a robust flavor profile that clings perfectly to the pasta. Baked until golden and bubbly, it offers a satisfying texture contrast between the tender noodles and the savory, thickened meat sauce. It is an ideal meal for cold evenings or family gatherings, offering a homemade feel without requiring complex techniques. Serve with a simple green salad to balance the richness.

Ingredients

4 Cloves Garlic;- chopped
1 Sprig Rosemary;- chopped
1/4 cup Butter
3/4 cup Ground beef
1 teaspoon Flour, all-purpose
1/2 cup Dry white wine
4 Canned Tomatoes;- put thru

Directions

1
Preheat the oven to 375&# 194;Â°F (190ÃÂ°C).
2
Melt the butter in a large saucepan or skillet over medium heat.
3
Add the ground beef, flour, chopped garlic, and chopped rosemary to the melted butter.
4
Cook and stir until the beef is browned and cooked through, about 3 minutes.
5
Increase the heat to high and pour in the dry white wine.
6
Stir continually until the wine has mostly evaporated.
7
Add the canned tomatoes (pureed or crushed), salt, and pepper to the pan.
8
Stir in the beef broth (or water if broth is unavailable) and bring to a simmer.
9
Cover and let the sauce simmer for 30 minutes to allow flavors to meld.
10
Meanwhile, boil the macaroni pasta in salted water until al dente.
11
Drain the pasta well.
12
Lightly butter an ovenproof baking dish.
13
Layer the drained pasta and the meat sauce in the dish, sprinkling grated Parmesan cheese between the layers.
14
Top the final layer with sauce and dot with small pieces of butter.
15
Bake for 20 minutes until the top is golden and bubbling.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 326.3kcal

% Daily Value *
Total Fat 19.8g31%
Saturated Fat 10.4g52%
Cholesterol 67.3mg23%
Sodium 151.0mg7%
Total Carbohydrate 18.4g7%
Dietary Fiber 5.0g20%
Sugars 10.6g
Protein 15.8g32%

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

Note

The original recipe mentions "beef broth" and "12 oz Pasta" and "1/4 c Parmesan cheese" in the first step but does not list them in the ingredients. Ensure you have beef broth (or water) and enough pasta for 4 servings (approx. 12 oz) and grated Parmesan for topping.

"Tomatoes;- put thru" refers to passing canned tomatoes through a food mill or blender to create a smooth sauce.

For best results, use fresh rosemary leaves finely chopped. If using dried rosemary, reduce the amount to 1/2 teaspoon.

This dish can be assembled ahead of time and refrigerated before baking. Add 5-10 minutes to the baking time if cooking from cold.

Keywords: italian, baked pasta, macaroni, ground beef, rosemary, garlic, tomato sauce, comfort food, family dinner, one pot meal, beef pasta, oven baked, parmesan, white wine, herb sauce, easy dinner, traditional, hearty, simple, classic

Read it online: https://www.chefs-mate.com/recipe/maccheroni-arrosto-baked-macaroni/