Maccheroni in the oven
Maccheroni al Forno
Maccheroni traditional baked, layered with tomato, mozzarella and a crunchy topping of tomatoes and breadcrumbs.
THE maccheroni I'm a baked first course Hearty, perfect for a lunch where you want to serve a complete, gratin dish. The pasta, still firm when assembled, gradually absorbs the sauce during cooking without losing its structure. The tomato provides a moist, flavorful base, while the mozzarella adds softness and a delicate texture. Any additions of mortadellaHomemade salami or meatballs make the dish richer. On the surface, chopped tomatoes and breadcrumbs form a compact coating, which browns in the oven and creates the contrast between the soft interior and the crunchy top. Cooking in the baking pan The terracotta pot helps retain heat and complements the gratin. This dish is a traditional Italian dish.
Instructions
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6 steps · natural Italian voice
Prepare the salt water
Bring to a boil plenty of salted water. Wait until the water is boiling vigorously and evenly before adding the pasta: the water must move to the surface without stopping, so that the maccheroni they will cook evenly from the start.
Partially cook the pasta
Pour the maccheroni Place them in boiling water and cook them until about half cooked. Check the consistency by tasting one: it should still be quite firm in the center, because it will finish cooking in the oven along with the sauce and mozzarella.
School i maccheroni
School i maccheroni when I'm still al dente and drain excess cooking water. Transfer them immediately to the baking pan of terracotta, avoiding prolonging the time spent in the colander: the pasta must maintain its consistency and heat to form the layers.
Build the layers
Arrange in the baking pan a layer of maccheroniSpread the tomato sauce and add the mozzarella. Add, according to taste, mortadella, slices of homemade salami or meatballs; repeat the sequence until all the ingredients are used up, maintaining an even distribution.
Prepare the covering
Complete the last layer with the halved tomatoes and the breadcrumbs. Arrange them compactly, so as to close the surface of the baking pan and form a uniform coating, designed to color and protect the pasta during cooking.
Bake in the oven
30 minBake it baking pan terracotta at (356°F) 180°C and cook for about thirty minutes. Wait until the surface is firm and golden and the mozzarella is melted: these signs indicate that the timballo It's hot inside too and ready to serve.
Chef's Tips
The editorial team recommends not to cook the maccheroniDraining them halfway through cooking prevents them from becoming soggy after thirty minutes in the oven.
Ingredients
- Ingredients for 4 people
- (14.11 oz) 400 g of maccheroni
- (21.16 oz) 600 g tomato sauce, 4 tomatoes
- (7.05 oz) 200 g mozzarella
- mortadella or homemade salami or breadcrumb meatballs
- salt
Can't find it in the US?
- mortadellaItalian delis or online
Good-quality bologna
Bologna is less aromatic.
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
⚠️ Automatic ingredient-based detection. Always check product labels.
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