JW MARRIOTT KITCHEN

 Maccheroni al Forno (Baked Macaroni – Maccheroni al Forno)

A hearty and comforting baked pasta dish layered with rich ragù, gooey mozzarella, and aged Parmigiano — a southern Italian Sunday favorite.

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🍝 Ingredients

1. 400g maccheroni (or other short pasta)

2. Salted water for boiling

For the ragù (meat sauce):

3. 2 tbsp extra virgin olive oil

4. 1 small onion, finely chopped

5. 1 garlic clove, minced

6. 250g ground beef or pork (or a mix)

7. 400g crushed canned tomatoes

8. 1 tbsp tomato paste

9. Salt and pepper to taste

10. A few basil leaves (optional)

For layering:

11. 200g mozzarella, shredded or diced

12. 100g Parmigiano Reggiano, grated

13. Butter for greasing the baking dish

 Ingredients

1. 400g maccheroni (or other short pasta)

2. Salted water for boiling

For the ragù (meat sauce):

3. 2 tbsp extra virgin olive oil

4. 1 small onion, finely chopped

5. 1 garlic clove, minced

6. 250g ground beef or pork (or a mix)

7. 400g crushed canned tomatoes

8. 1 tbsp tomato paste

9. Salt and pepper to taste

10. A few basil leaves (optional)

For layering:

11. 200g mozzarella, shredded or diced

12. 100g Parmigiano Reggiano, grated

13. Butter for greasing the baking dish

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 Instructions

1. Make the ragù:
   
   Heat olive oil in a skillet. Sauté onion and garlic until soft. Add ground meat and cook until browned. Stir in tomatoes and tomato paste. Season with salt and pepper. Simmer for 25 minutes, stirring occasionally. Add fresh basil at the end if desired.

2. Cook the pasta:
   
   Boil maccheroni in salted water until al dente. Drain and set aside.

3. Assemble the dish:
   
   Preheat oven to 180°C (350°F). Grease a baking dish with butter. Spread a layer of pasta, then spoon over ragù, add mozzarella and Parmigiano. Repeat layers until all ingredients are used, finishing with cheese on top.

4. Bake:
   
   Bake for 25–30 minutes until the top is golden and bubbly.

5. Serve:
   
   Let rest for 5–10 minutes before serving. Enjoy hot, optionally with a crisp salad or rustic bread.

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💡 Cooking Tip

Add spoonfuls of béchamel sauce between layers for a creamier, richer version.

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🔍 Nutrition (per serving – approx.)

• Calories: 550

• Protein: 28g

• Carbohydrates: 48g

• Fat: 28g

• Fiber: 4g

• Sodium: 620mg

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