Baked Macaroni Pie

Recipe from Food Festivals of Italy

Jan 17, 2009 Rebecca Ford

Amongst the recipes in the new Food Festivals of Italy cookery book, is this one for Baked Macaroni Pie from the Marche. It makes an ideal winter supper.

The Macaroni Festival, held in the Marche region of Italy, is dedicated – as the name suggests – to macaroni. The festival is mentioned in Food Festivals of Italy, by Leonardo Curti and James O. Fraioli (pub. Gibbs Smith, $35). The book contains 50 recipes from food festivals across Italy. This recipe for Pasticcio di Maccheroni, or Baked Macaroni Pie, appears here with permission. It’s a warming, filling recipe for a cold day. Strangely however, given the name, it suggests using penne pasta rather than macaroni itself. No doubt either would work.

Baked Macaroni Pie – Recipe, Serves 6-8

Ingredients

Pie Crust

• 1 cup unsalted butter
• 2 1/4 cups flour
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 3 to 6 tablespoons ice water

Homemade Tomato Sauce

• 1/4 cup extra virgin olive oil
• 1 small carrot, peeled and chopped
• 1/4 small yellow onion, finely sliced
• 3 (28 ounce) cans tomatoes, with juice
• 5 fresh basil leaves
• Salt and pepper, to taste

The Filling

• 8 ounces penne pasta
• 1 cup Homemade Tomato Sauce
• 1/4 cup grated Parmesan cheese
• 1/2 cup grated mozzarella
• 3 or 4 fresh basil leaves, chopped
• Salt and pepper, to taste

Method

1. Pulse the butter, flour, salt, and sugar in a Cuisinart (or other food mixer) until the mixture resembles a course meal.
2. With the machine running, pour in 3 tablespoons ice water and pulse. Add additional ice water if necessary, until the mixture forms a ball. Turn off machine and remove the dough ball. Separate in half and store in refrigerator for 30 minutes. Note: Dough can be stored in refrigerator for up to two days.
3. Remove the dough from the refrigerator, and let sit on a floured work surface for 10 minutes. With a rolling pin, roll each dough ball into a 10 inch circle; set aside.
4. In a heavy stockpot, add to the oil, carrot, and onion and cook over medium high heat for about 5 minutes. Add the tomatoes, basil, salt, and pepper. Bring ingredients to a boil, and then turn heat to low and cook for an additional 20 minutes, stirring frequently to avoid scorching.
5. If sauce is watery, continue to simmer for an additional 5 to 10 minutes. After cooking, set contents aside and let cool. When cooled, puree in a blender. This sauce can be made ahead of time and stored in the refrigerator.
6. Cook the pasta in a pot of boiling salted water according to the package directions; drain.
7. In a large bowl, toss the cooked pasta with the Homemade Tomato Sauce, cheeses, basil, salt, and pepper.
8. In a greased 8 inch pie dish, layer the bottom with one of the rolled doughs, like making a pie; fill the dish with the pasta mixture and then top with the second dough, using a fork to seal the edges. Bake the pasta pie in a preheated 375° F oven for about 45 minutes, or until crust is golden brown. Remove from heat and let cool before slicing.

Read more about Italian Food Festivals. or read a review of this book.

The copyright of the article Baked Macaroni Pie in Italian Cuisine is owned by Rebecca Ford. Permission to republish Baked Macaroni Pie in print or online must be granted by the author in writing.

Baked Macaroni Pie