Dinner · 90 min · italian

Pasticcio di Maccheroni

An Italian dinner built around maccheroni and ground beef — on the table in 90 minutes. It is weeknight cooking that still hits your targets — 34 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 lb Maccheroni
• 3/4 lb Ground beef
• 1/4 lb Ground pork
• 1.5 cups Crushed tomatoes
• 4 tbsp Butter
• 1/4 cup All-purpose flour
• 2 cups Milk
• 1 cup Parmigiano Reggiano
• 1/4 tsp Nutmeg

Steps

1. Brown the meats with diced onion, add the tomatoes, and simmer 30 minutes into a rich, thick ragù.
2. Boil the maccheroni 2 minutes shy of al dente.
3. Make the béchamel: melt the butter, whisk in the flour, cook 2 minutes, then whisk in warm milk until thick and smooth. Season with salt and nutmeg.
4. Butter a deep baking dish and layer pasta, ragù, béchamel, and parmigiano, finishing with béchamel and a thick snowfall of cheese.
5. Bake at 375°F for 35 minutes until puffed, bubbling, and deeply golden on top.
6. Rest 15 minutes before cutting — the layers need to set or the slice collapses. Serve in proud squares.

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