Dish

Pasticcio di maccheroni

Baked Macaroni Casserole

The dish is made by cooking macaroni and then layering it with a mixture of ground beef, tomato sauce, and cheese. It is then baked in the oven until it is golden brown and crispy on top. The dish is typically served as a main course and is often accompanied by a salad or other side dish.

European cuisine› Mediterranean cuisine› Italian cuisine

Casserole

Origins and history

The dish originated in the southern Italian region of Campania and is often associated with the city of Naples. It is believed to have been created in the 18th century and was originally served as a special occasion dish for weddings and other celebrations. Today, it is a popular dish throughout Italy and is often served during the holidays or for other special occasions.

Dietary considerations

This dish is high in calories and fat due to the use of meat and cheese. It may not be suitable for those with dietary restrictions or who are trying to watch their weight. It contains gluten and dairy. It is not suitable for vegans or vegetarians.

Variations

There are many variations of pasticcio di maccheroni, including vegetarian and seafood versions. Some recipes also call for the addition of hard-boiled eggs or peas. The dish can also be made with different types of pasta, such as ziti or rigatoni.

Presentation and garnishing

To make the dish look more visually appealing, it can be garnished with fresh herbs or grated Parmesan cheese. It is typically served in a large baking dish or casserole dish.

Tips & Tricks

To prevent the dish from becoming too dry, it is important to add enough sauce or liquid to the filling. It is also important to let the dish rest for a few minutes before serving to allow the flavors to meld together.

Side-dishes

Pasticcio di maccheroni can be served with a variety of side dishes, including a simple green salad, roasted vegetables, or garlic bread. It pairs well with a full-bodied red wine, such as Chianti or Barolo.