Mario Batali's Pasticcio di Maccheroni
Tasty and fun pasta dish!
This great baked pasta dish is fun and simple. Try it for dinner to night.
- 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)
Dish of the Day: Cheesy Baked Pasta
3 tablespoons Extra-Virgin Olive Oil
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
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.
1 cup Dry Red Wine
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.
1 1/2 pounds Ziti
Bring a large pot of salted water to a boil. Boil ziti for 1 minute less than the package directions.
1 pound Fresh Ricotta
8 ounces Caciotta or Hard Provolone (cut into small dice)
1/2 cup Parmigiano-Reggiano (grated)
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.
Parmigiano-Reggiano (grated - for garnish)
Serve in warmed bowls with a garnish of parmigiano.