Baked Maccheroni

Pasticcio di Maccheroni al Forno

Preparation info

  • Difficulty


  • Serves


    as a single-course meal

Appears in

Pasticcio literally means “a mess” and this is a particularly delicious one. The pasta is tossed with Bolognese sauce and béchamel, then baked. If you have Bolognese already made, it will take just over an hour to make from start to finish. An ideal dish for a buffet, it is good even when only lukewarm and can easily be prepared ahead of time (see note below).

Preparation time: 1 hour 20 minutes
Total time from start to finish: hours



  1. Make the Bolognese sauce and the béchamel.
  2. Preheat the oven, on convection heat, preferably to 400° or 425° on regular bake.
  3. Fill a pot for the pasta with at least 6 quarts water, place over high heat, and bring to a boil. Add about 2 tablespoons salt, put in the maccheroni, and stir well. When the pasta is almost done, a little firmer than al dente, drain it well and toss it with the Bolognese and the béchamel sauces.
  4. Transfer the maccheroni to a shallow baking dish, dot with the butter, and sprinkle the Parmigiano on top. Bake until a golden crust forms on top, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.


You can easily prepare this dish the day before up to the point it goes in the oven. Wrap well and refrigerate. Add an extra 5 minutes to the baking time if the dish is coming straight from the refrigerator.