Pasticcio di Maccheroni al Forno con Polpette (Baked Macaroni Pie with Mini Meatballs)
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Ingredients
- 300 g macaroni
- 350 g beef mince
- 40 g fresh breadcrumbs
- 1 eggs
- 500 g passata
- 2 garlic cloves
- 150 g mozzarella, grated
- 40 g parmesan, grated
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 725 kcal
- Protein
- 42.9 g
- Carbohydrate
- 65.2 g
- of which sugars
- 8.3 g
- Fat
- 31.4 g
- of which saturates
- 14.2 g
- Fibre
- 4.3 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Mix the beef mince with the breadcrumbs and egg, season and roll into 20 very small meatballs.
- 2
Heat the olive oil in a pan and brown the meatballs for 5 minutes, then add the garlic and passata and simmer for 15 minutes until the meatballs are cooked through with no pink remaining.
- 3
Cook the macaroni in boiling salted water until just al dente, then drain.
- 4
Stir the macaroni through the meatball sauce, then tip half into a baking dish, scatter over half the mozzarella, then add the rest of the macaroni and top with the remaining mozzarella and parmesan.
- 5
Bake for 20-25 minutes until golden and bubbling. Rest for 10 minutes before serving.
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