Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Holiday Pasta Bake (Pasticcio-ish)
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- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1897
- Total Fat
- 148 g
- Saturated Fat
- 71 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 10 g
- Sugar
- 27 g
- Protein
- 45 g
- Cholesterol
- 286 mg
- Sodium
- 1503 mg
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1897
- Total Fat
- 148 g
- Saturated Fat
- 71 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 10 g
- Sugar
- 27 g
- Protein
- 45 g
- Cholesterol
- 286 mg
- Sodium
- 1503 mg
Ingredients
Meat Sauce:
Pasta Bake:
Directions
- For the meat sauce: Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion, garlic and cinnamon and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
- For the pasta bake: Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with olive oil and set aside.
- Bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook for about 6 minutes. Drain the pasta and toss it with the meat sauce and 1 cup of the Parmesan. Transfer it to the casserole dish.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and toast for 1 minute. Add the milk and nutmeg, whisking continuously to combine. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened slightly, 3 to 4 minutes. Remove from the heat and whisk in the remaining 1 cup Parmesan until melted. Whisk in the eggs and set aside.
- Pour the bechamel over the meat sauce. Bake until the top is golden brown and puffy, about 30 minutes. Allow to cool for 5 minutes before serving.
Cook’s Note
For more ingredient substitution ideas, see the article below.
