Maccheroni Al Forno

Baked Macaroni

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • ½ lb. of large macaroni
  • 1 lb. of large tomatoes, butter, oil, Parmesan cheese, salt and pepper.


The macaroni is boiled, as in previous recipe, but will require more time. When cooked and drained, place in an earthenware casserole, with a little butter and oil and sliced tomatoes. Season well with salt and pepper, and bake in a moderate oven for 20 to 30 minutes. Sprinkle freely with grated Parmesan cheese.