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Pasta & rice main dishes

Pasta ‘pie’

⏱ 60 min🍳 30 min👤 4 pp★★★☆☆

When a bank holiday or a Sunday comes along, it’s natural to want to make something special for lunch to share with the family, and it’s also important to make a dish that is really satisfying and substantial, because only the truly social and convivial occasions with your loved ones remain in our hearts and minds, and what you eat must live up to such an occasion. There’s no need to make something unusual to satisfy everyone: a simple macaroni pasta ‘pie’ with Bolognese sauce, if perfectly cooked, will spread the irresistible aroma of a traditional dish that always wins over the whole family, young and old. In addition to the flavours of the Bolognese sauce, there is also the wonderful pie crust made from crisp puff pastry, helping to create that surprise – what lies beneath? You can’t wait to start your Sunday lunch with your loved ones? Follow our ‘insider’ advice and you won’t have any trouble creating a festive atmosphere around the dining table.

Ingredients

Nutritional values 680 kcal / serving
Protein
28g
Carbohydrates
72g
Fat
28g
Fiber
3g

* approximate values per serving

Information
60 minutes Total time
30 minutes Active time
Serves 4 persons
★★★☆☆ Challenging

Preparation

Prepare the Bolognese sauce: in a thick-bottomed pan, fry the onion, carrots and celery in oil. When the veg is soft add the meat. Halfway through cooking the meat add a little salt and pepper to taste. Then add the tomato passata and simmer for at least 45 minutes with the lid on, over a low heat. Cook the macaroni pasta and drain them, setting them aside and adding two tablespoons of oil to keep them from sticking together. Take a baking dish and pour a little Bolognese sauce on the bottom, then add a layer of macaroni. Add some more béchamel, then a sprinkling of parmesan. Continue with the layers adding the ingredients in the same order until they are used up, although the last two layers should be one of Bolognese and finally béchamel. Cover the oven dish with a sheet of ready-made puff pastry, pressing the edges down to seal and pricking all over the surface with a fork to allow steam to escape. Preheat the oven to 200°C and bake for about 30 minutes. Remove from the oven when the pastry is golden and crisp.

Tips
If you would like a bit more flavour, add some pancetta or eggs to your macaroni.
Trivia
You don’t want to throw out your leftovers? Then freeze them and, when you want to eat some more, just leave them in the fridge the night before to thaw.

Step by step

Make a Bolognese sauce
Make a Bolognese sauce
**Click on the photos to access full step by step!

Additional information

Baked Macaroni with Béchamel and Grana

One of the tastiest variations of baked macaroni is the one enriched with béchamel and Grana. This preparation makes the dish even creamier and more flavorful, ideal for those who love rich and enveloping flavors. To make this version, after preparing the ragù and cooking the macaroni al dente, you proceed to layer the ingredients in a baking dish. You alternate layers of macaroni, ragù, béchamel, and a generous sprinkle of grated Grana. Finally, you bake it until a golden crust forms on the surface. This baked macaroni is perfect for a family dinner or a Sunday lunch, bringing all the culinary tradition of Emilia to the table.

Emilian Baked Macaroni

The Emilian variation of baked macaroni stands out for the use of fresh, high-quality ingredients typical of this region. In Emilia Romagna, the ragù is prepared with ground beef and a mix of vegetables such as onions, carrots, and celery, which give it a unique and unmistakable flavor. The recipe also includes the use of crispy puff pastry, which wraps around the filling of macaroni and ragù, making every bite a true journey through traditional flavors. This preparation is a classic of Emilian cuisine, often served during holidays and special occasions.

Light Baked Macaroni without Béchamel

For those looking for a lighter version of baked macaroni, it can be prepared without béchamel and by reducing the amount of meat. In this light variation, you can opt for a ragù made with lean ground beef and a generous amount of vegetables, such as zucchini and eggplant, to increase the volume of the dish without weighing it down. Additionally, it is advisable to use whole wheat macaroni, which provide a higher fiber content and a more balanced nutritional profile. This version is ideal for those who want to maintain a healthy diet without giving up the taste of a traditional dish.

Benefits of Baked Macaroni: Beef and Nutrients

Baked macaroni, thanks to the presence of beef, offers a good supply of protein and iron, essential nutrients for our body. Beef is rich in B vitamins, which help keep energy and metabolism high. Furthermore, the ragù made with tomatoes provides lycopene, an antioxidant beneficial for heart health. A serving of baked macaroni provides about 400-500 calories, depending on the portions and ingredients used. It is a complete dish that, when consumed in moderation, can fit well into a balanced diet.

Can Baked Macaroni be Frozen?

Yes, baked macaroni can be frozen without any problems. It is advisable to do so before baking it, in order to maintain the consistency of the pasta and filling. To freeze it, make sure to place it in an airtight container or wrap it well in plastic wrap to avoid freezer burn. When you want to enjoy it, simply thaw it in the refrigerator for a few hours and then bake it in the oven until it is hot and golden. This solution is ideal for having a ready-to-use dish on days when you have less time to cook.