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Mario Batali's Pasticcio di Maccheroni

Mario Batali
Servings: 8 to 10
30 to 60 min

Tasty and fun pasta dish!

  • Ingredients
  • step-by-step directions
Mario Batali's Pasticcio di Maccheroni
  • 3 tablespoons Extra-Virgin Olive Oil plus extra for casserole dish
  • 1 pound Italian Cook Ham (such as parmacotta - cut into 1/2 inch cubes)
  • Salt and Pepper to taste
  • 1 Carrot (1/4 inch dice)
  • 1 Onion (1/4 inch dice)
  • 1 Celery Stalk
  • 1 cup Dry Red Wine
  • 1 1/2 cups Basic Tomato Sauce
  • 1 1/2 pounds Ziti
  • 1 pound Fresh Ricotta
  • 8 ounces Caciotta or Hard Provolone (cut into small dice)
  • 1/2 cup Parmigiano-Reggiano (grated plus extra for garnish)
  • In a Dutch oven, heat olive oil over high heat until smoking. Add ham and brown for 5-6 minutes. Season with salt and pepper. Add carrot, onion and celery and cook until the vegetables are golden brown, about 10 minutes.
  • Add red wine and bring to a boil. Continue to cook for about 5 minutes or until reduced by half.
  • Add the tomato sauce and return to a boil, then turn heat to low and cover. Cook for about 50 minutes or until meat is almost falling apart.
  • Using a slotted spoon, remove the meat and put into an extra large bowl.
  • Preheat oven to 450 degrees. Grease a casserole dish with olive oil.
  • Bring a large pot of salted water to a boil. Boil ziti for 1 minute less than the package directions.
  • While the pasta is cooking ladle a small amount of water into a bowl of ricotta cheese. Stir water and cheese just to warm and melt it slightly. Stir in meat, ricotta, caciotta, parmigiano and tomato sauce to combine.
  • When pasta is ready drain and add to bowl with meat. Combine with the sauce and cheese mixture before transfering to the prepared casserole dish.
  • Bake for 15-20 minutes, or until bubbling and heated through.
  • Serve in warmed bowls with a garnish of parmigiano.
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