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Baked Macaroni Recipe

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This recipe for Baked Macaroni, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Barone


1 lb. pasta (ziti, penne, or either rigati)
1 lb. whole milk ricotta
8 oz. mozzarella (shredded or fresh)
Grated parmigiana
3 cans whole tomatoes
Garlic, parsley, crushed red pepper, salt and pepper, EVOO
1 egg

1/4 lb. +/- ground beef

Make tomato sauce and blend when cooked (EVOO, garlic, parsley, crushed red pepper, salt)

In a separate pan add a tablespoon of EVOO and sliced garlic (or powder). Cook ground beef, do not brown. When cooked, add a little tomato sauce to simmer

Mix ricotta, one egg, some chopped parsley, 2 tbsp grated parmigiana and a palmful of shredded mozzarella. Add a little sauce for a creamy consistency

Preheat oven to 400

Cook pasta to three fewer minutes than al dente

Drain pasta and put in a 9 x 13 Baking dish

Mix pasta with 1/4 - 1/2 cup grated parmigiana and same amount of shredded mozzarella

Add ricotta mixture to pasta and cheeses and layer with ground beef mixture

Mix together and then add tomato sauce. When coated, layer the top with more sauce, grated parmigiana, and mozzarella

Baked covered for 45 minutes, uncover and bake another 10-15 minutes

Let settle a few minutes before serving

Number Of Servings:
Number Of Servings:
@ 5




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