Recipe: The Best Baked Macaroni You’ll Ever Make

Nunna made this for so many holiday parties. For me, it is an incredible taste memory. This is a baked pasta with layers of sausage and ricotta, delicious tomato sauce layered with mozzarella and parmesan cheese.  She poured her love into every dish and made enough for an army. And as much as I loved the first serving, it was even better the next day. I was the kid who never liked leftovers, but this was a container I searched for the next day (before my brothers and sisters!)

Today, I also love to make this for parties. It is easy to put together, and I always get requests for the recipe.  And I still love the leftovers!  This is a next-level comfort food. This is the REAL DEAL.

Italian Macceroni

There are hundreds of different recipes for baked pasta, or Pasta al Forno, from Italy. Baked macaroni is a traditional dish with a meat sauce, or ‘ragu,’ a tube pasta type, such as macaroni (in Italian, it is called ‘maccheroni’), rigatoni, ziti, or penne, and some soft or semi-soft cheese, along with parmesan, pecorino, or grana. In Italy, pasta is typically not the main course. It is the ‘primo,’ or first course, often followed by meat or fish.

As a primo course, pasta is often served with a lighter sauce, but on special occasions and family gatherings, baked pasta is a popular tradition and may be served as a second.

Make Nunna’s Baked Macaroni

Baked Macaroni for a crowd

• Prep Time1 hour hr
• Active Time1 hour hr 15 minutes mins
• Total Time2 hours hrs 15 minutes mins
• Course: Main Course
• Cuisine: Italian
• Yield: 30

Meat Mix

3 lbs Sausage

1 Tbsp Minced Garlic

One large Onion (diced)

Tomato Sauce

1½ 66oz Ragu Tomato Sauce

1 Tbsp Minced Garlic

½ Onion (Diced)

Pasta

3 16 oz boxes of Rigatoni or Ziti

2 Tbsp Oil

1 tsp Salt

Ricotta Mix

1½ 32 oz tubs Ricotta Cheese

3 Eggs

1 tsp Pepper

½ tsp Salt

Cheese

3 lbs Mozzarella

1½ 5oz tubs Shredded Parmesan cheese

Make the Sauce

Make the Meat Mixture

Boil the pasta

Steps

1. Bring a large pot of water to a rapid boil.
2. Add oil and salt
3. Add pasta to the pot and stir occasionally for about 13 minutes or until the pasta is al dente
4. Put the pasta into a strainer and rinse with cold water.
5. Prepare your Ricotta mix
6. Prepare your Pan/Oven
7. Create your layers in the roaster
8. Start with creating a layer of noodles using approximately ⅓ of the pasta.
9. Layer a sprinkling of ⅓ of the meat mixture on the pasta.
10. Layer ⅓ of the Ricotta mix on the meat mixture
11. Layer ⅓ of the Mozzarella cheese on the Ricotta mix
12. Layer ⅓ of the Parmesan Cheese on the next
13. Sprinkle pepper on the layer.
14. Repeat the layering three times.
15. Place the lid on the roaster and insert it into the oven.
16. Cook at 350 degrees for 1 hour.
17. Remove the lid and broil at 450 for 10-15 minutes to get a nice brown on the top (Oversee this step)
18. Be careful when removing the hot and heavy roaster from the oven.
19. Also, be careful to remove the lid away from your face and arms- (Steam can burn)
20. Slice into deep squares and serve warm.

Aphrodesi’s hacks for Nunna’s Baked Macaroni

• Make the components ahead of time and store them in the refrigerator—the next day, you can assemble them in your roaster in no time! You can also bake them beforehand and then warm them right before serving.

• This pasta is amazingly fried in Olive oil the next day. You get crispy and crunchy edges that add a new flavor.  You will love fried Baked Macaroni.

• This recipe is mega! It’s perfect for parties, special occasions, and large family gatherings—kids love this!

• Your choice of a good sausage makes a difference. I have tried the recipe with hamburger—it just lacks the depth of flavor.

• I look forward to your leftovers. Store them in an airtight container in the refrigerator.  This Baked Macaroni recipe also stores well in the freezer for 2-3 months.

We lost Nunna just over a year ago. Her legacy of love, laughter, and beautiful food lives on.

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This article originally appeared on CussKitchen.com and was syndicated by MediaFeed.org.

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