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Recipe: Baked Macaroni
Similar Categories: Baked, Macaroni
Macaroni: 350 g. (12.35 oz.) (I use penne pasta)
Tomato pulp: 700 g. (24.70 oz.) (I use canned chopped tomatoes with the liquid)
Mozzarella (milky buffalo cheese): 200 g. (7.00 oz.) (I use shredded
mozzarella)
Sliced salami: 100 g. (3.50 oz.)
Sheep cheese: 80 g. (2.80 oz.) (I use Spanish Manchego cheese)
Butter: 20 g. (0.70 oz.)
Tomatoes: 2
onion: 1
Bread crumbs
Extra-virgin olive oil
Salt and pepper
Slice the mozzarella. Brown the onion in some spoonfuls of olive oil,
add the tomato pulp passed through the vegetable mill, adjust with
salt and pepper; cook this sauce for about 30 minutes, mixing now and
then. Boil the macaroni in plentiful salt water and drain them; put
them in a buttered heat-resistan pan, layer by layer, alternating
pasta and salami slices and mozzarella slices and tomato sauce and
sheep cheese. End with a layer of pasta. Put the previously half cut
tomatoes, browned with little olive oil, on the surface. Then
sprinkle with some spoonfuls of bread crumbs, a little salt and a
little oil and gratinate in the hoven at the suggested temperature.
Take out of the oven when the surface is browned.
Tomato pulp: 700 g. (24.70 oz.) (I use canned chopped tomatoes with the liquid)
Mozzarella (milky buffalo cheese): 200 g. (7.00 oz.) (I use shredded
mozzarella)
Sliced salami: 100 g. (3.50 oz.)
Sheep cheese: 80 g. (2.80 oz.) (I use Spanish Manchego cheese)
Butter: 20 g. (0.70 oz.)
Tomatoes: 2
onion: 1
Bread crumbs
Extra-virgin olive oil
Salt and pepper
Slice the mozzarella. Brown the onion in some spoonfuls of olive oil,
add the tomato pulp passed through the vegetable mill, adjust with
salt and pepper; cook this sauce for about 30 minutes, mixing now and
then. Boil the macaroni in plentiful salt water and drain them; put
them in a buttered heat-resistan pan, layer by layer, alternating
pasta and salami slices and mozzarella slices and tomato sauce and
sheep cheese. End with a layer of pasta. Put the previously half cut
tomatoes, browned with little olive oil, on the surface. Then
sprinkle with some spoonfuls of bread crumbs, a little salt and a
little oil and gratinate in the hoven at the suggested temperature.
Take out of the oven when the surface is browned.
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