WEEKDAYS 1e|12c|p

Pasticcio di Maccheroni

Mario Batali
Servings: 8 - 10
1 to 2 hr
Part 1 of 2

Mario's must make pasta dish will have your family asking for seconds!

  • Ingredients
  • step-by-step directions
Pasticcio di Maccheroni
  • 3 tablespoons Extra-Virgin Olive Oil
  • 1 pound Italian Cooked Ham; such as Parmacotta; cut into 1/2 inch cubes
  • Salt & 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 & 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 to an extra large bowl.
  • Preheat oven to 450°F. 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 Caciotta, Parmigiano-Reggiano and Tomato Sauce to combine.
  • When Pasta is ready drain and add to bowl with meat. Combine with the Sauce and Cheese mixture before transferring 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-Reggiano.
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