Macaroni pie is a tasty Italian first course made from a delicious combination of macaroni pasta, meat ragù, béchamel sauce and Parmesan cheese. It is a rich and creamy dish, perfect for special occasions.
Prepare a cup of béchamel using 100 g butter, 6 tablespoons of flour and 8 tablespoons of milk; add a handful of grated Parmesan, salt, pepper and a pinch of nutmeg.
Prepare the meat ragù as you like or use a jar of ready-made ragù.
Boil the macaroni until al dente.
Roll out the pastry and line a buttered baking dish; a square dish can also be used.
Arrange a layer of pasta, a layer of béchamel, another layer of pasta and a layer of ragù, and continue in this order until the béchamel is used up.
Fold the pastry over to fully cover the preparation.
Half an hour before serving, preheat the oven to 200°C and put the dish in to bake; cook and serve immediately. If you like, you can invert the pie onto a serving plate.
Cut into slices at the table.
Saucepan
Frying pan
Colander
Store the macaroni pie in the refrigerator for up to 3 days.
Macaroni pie is a traditional Italian dish, originating from the Emilia-Romagna region.
Italy
| Energy (kcal) | 286.11 |
| Carbohydrates (g) | 37.1 |
| of which Sugars (g) | 2.32 |
| Fat (g) | 12.01 |
| of which Saturates (g) | 7.13 |
| Protein (g) | 8.72 |
| Fiber (g) | 2.06 |
| Sale (g) | 0.06 |
