Pasticcio (Macaroni-Beef Bake)

This classic Italian Pasticcio is a comforting, layered casserole that feels like a warm hug on a plate. Rich ground beef simmers with onions, tomato sauce, and white wine to create a savory base, while long macaroni noodles provide a satisfying texture. The dish is bound together with a luxurious mixture of milk, butter, and eggs, creating a creamy custard-like consistency as it bakes. Topped with sharp grated cheese, it emerges from the oven golden, bubbly, and aromatic. Perfect for family dinners or Sunday suppers, this recipe offers a rustic, home-style elegance that pairs beautifully with a simple green salad and crusty bread.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 890.1

Description

This classic Italian Pasticcio is a comforting, layered casserole that feels like a warm hug on a plate. Rich ground beef simmers with onions, tomato sauce, and white wine to create a savory base, while long macaroni noodles provide a satisfying texture. The dish is bound together with a luxurious mixture of milk, butter, and eggs, creating a creamy custard-like consistency as it bakes. Topped with sharp grated cheese, it emerges from the oven golden, bubbly, and aromatic. Perfect for family dinners or Sunday suppers, this recipe offers a rustic, home-style elegance that pairs beautifully with a simple green salad and crusty bread.

Ingredients

1 package Long macaroni(7oz)
1 small Onion,chopped
1/2 cups Dry white wine
1 1/4 cups Milk
2 Eggs,beaten
3/4 lbs Ground beef
1/2 cans Tomato sauce(8oz)
1 teaspoons Salt
1/8 teaspoons Ground nutmeg
3 tablespoons Butter or margarine

Directions

1
Preheat oven to 350F (175C).
2
Cook macaroni in boiling salted water according to package directions until al dente; drain and set aside.
3
While macaroni cooks, heat a 10-inch skillet over medium-high heat. Add ground beef and chopped onion.
4
Cook and stir beef and onion until beef is browned and onion is softened; drain off excess fat.
5
Stir in tomato sauce, dry white wine, and salt into the skillet.
6
Heat mixture to a boil, then reduce heat to low. Simmer uncovered until liquid is almost absorbed, about 8 minutes.
7
Grease an 8x8x2 inch baking dish. Spread half of the cooked macaroni evenly in the bottom of the dish.
8
Spread the beef mixture evenly over the first layer of macaroni.
9
In a small bowl, mix 1/4 cup of grated cheese with the ground nutmeg; sprinkle this mixture over the beef layer.
10
Cover with the remaining macaroni.
11
In a 2-quart saucepan, heat milk and butter over medium heat, stirring until butter is melted.
12
Remove milk mixture from heat. Gradually stir at least half of the warm milk mixture into the beaten eggs to temper them.
13
Mix the egg mixture back into the remaining milk mixture in the saucepan.
14
Pour the milk-egg mixture evenly over the macaroni in the baking dish.
15
Sprinkle the top with 1/2 cup of grated cheese.
16
Bake uncovered until the top is golden and the center is bubbly, 30 to 35 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 890.1kcal

% Daily Value *
Total Fat 65.4g101%
Saturated Fat 35.2g177%
Cholesterol 185.8mg62%
Sodium 6305.9mg263%
Total Carbohydrate 19.4g7%
Dietary Fiber 1.5g6%
Sugars 8.6g
Protein 47.6g96%

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

Keywords: italian, pasticcio, macaroni, beef, bake, casserole, cheese, comfort food, dinner, ground beef, layered, main course, milky sauce, noodle bake, oven, parmesan, romano, savory, tomato sauce, wine

Read it online: https://www.chefs-mate.com/recipe/pasticcio-macaroni-beef-bake/