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. Simple to assemble with pantry staples, this classic recipe offers a delicious way to enjoy macaroni in a new, elevated form.
Pasticcio Di Maccheroni
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.Ingredients
Directions
-
-
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.
-
Add the chopped onion, green onion, celery, and carrot to the skillet.
-
-
Add the ground beef, salt, and pepper to the skillet, breaking up the meat with a spoon.
-
-
Add the chopped tomatoes to the meat mixture.
-
Reduce heat to low and let the meat sauce simmer for 30 minutes, stirring occasionally.
-
Remove the meat sauce from heat and stir in the lightly beaten egg whites. Set aside.
-
In a large pot, bring 4 liters of water and 1 tablespoon of salt to a boil.
-
Add the macaroni and boil for 10 minutes.
-
Add one cup of cold water to the boiling pasta, then drain the macaroni well.
-
In a saucepan, melt 3 tablespoons of butter over slow heat.
-
Whisk in the flour and stir continuously until the mixture is smooth and cooked for about 1 minute.
-
Gradually whisk in the milk, ensuring no lumps form.
-
-
Remove the sauce from heat and season with salt and pepper to taste. Optionally, add a pinch of grated nutmeg.
-
Lightly beat the egg yolks in a small bowl.
-
-
-
Toss the drained macaroni with the remaining unsalted butter.
-
In a rectangular baking pan, spread half of the macaroni evenly on the bottom.
-
Sprinkle a generous layer of grated cheese over the pasta.
-
Spread the meat sauce evenly over the cheese layer.
-
Top with the remaining macaroni.
-
Cover the top layer of pasta with the remaining grated cheese.
-
-
Bake in the preheated oven for about 40 minutes, or until the top is golden brown and bubbly.
-
Allow the pasticchio to cool slightly before cutting into squares and serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 87.5kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 9826.5mg410%
- Total Carbohydrate 7.9g3%
- Dietary Fiber 1.9g8%
- Sugars 3.6g
- Protein 1.0g2%
* 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
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven or microwave.
Variations: You can add other vegetables like zucchini or mushrooms to the meat sauce for extra flavor and nutrition.
Cheese: Use Parmesan, Pecorino, or a blend of Italian cheeses for the best flavor.
Safety: Ensure the egg whites and yolks are fully cooked by the heat of the sauce and baking process to avoid any risk of salmonella.
Tip: For a richer sauce, you can add a splash of white wine to the meat mixture while browning the beef.
