Macaroni Pie

Name: Macaroni Pie
Prep time: 40 min
Cook time: 75 min
Total time: 115 min
Yield: 0
Ingredients: Rigatoni 14 oz; Red onions 1; Extra virgin olive oil to taste; Sausage 0.67 lb; Vegetable broth 0.4 cup; Fior di latte mozzarella cheese 10.5 oz; Fine salt to taste; Black pepper to taste; Egg yolks 1; Fresh liquid cream 2 spoonfuls; Grana Padano PDO cheese to grate 1.8 oz; Frozen peas 2 cups; Tomato purée 2.1 cups; Butter ¾ cup; Water iced 0.6 cup; Type 00 flour 3 ¼ cups; Pork ground 10.5 oz; Eggs medium 2; Bread (crumbled breadcrumbs) ¾ cup; Parsley to chop 1 tuft; Grana Padano PDO cheese to grate 1 ¼ cup; Fine salt to taste; Black pepper to taste

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1106

Calories per serving

Energy Kcal 1106
Carbohydrates g 90.3
of which sugars g 6.9
Protein g 42
Fats g 64.1
of which saturated fat g 30.56
Fiber g 6.7
Cholesterol mg 225
Sodium mg 1068

Difficulty: Average
Prep time: 40 min
Cook time: 1 h 15 min
Makes: pieces
Cost: Average
Note plus the resting time for the shortcrust pastry (40 minutes)

PRESENTATION

Timballo di maccheroni is a baked macaroni pie that really, really stands out, especially during the holidays in Sicily. Wrapped in a crispy brisé pastry shell, this dish mixes the best of a macaroni casserole and a pie. Honestly, it turns ordinary pasta into something special. It’s not just about the noodles—inside, you'll find layers of pasta mixed with peas, sausage, and a rich meat sauce filled with tiny meatballs. Melted mozzarella gets all gooey between the layers. Seriously good. Plus, the whole thing is finished with an egg-and-cream wash that gives the crust its famous golden crunch.

In Sicily, this recipe has been cherished for centuries, even popping up in famous Italian literature like "Il Gattopardo." There's something amazing about enjoying food that folks have loved since the 14th century. Each bite gives you that old-school Italian comfort. So, here's the thing: every region adds its own twist to an Italian pasta bake, but the Sicilian version is all about packing in flavors. Pretty much, it keeps a moist, hearty center encased in a shell that snaps when you cut into it.

Some families might toss in different cheeses or swap out the sausage, but the essentials—pasta, meat sauce, peas, and pastry—are popular for a reason. And the crust? I gotta say, it’s a big deal: brushed with an egg-and-cream mix before baking to ensure it comes out tender and crisp. Holds everything together beautifully.

Whether you call it a pasta timbale, a Neapolitan timballo, or just a baked pasta dish, it’s the kind of meal that has everyone asking for seconds. For sure. Perfect for feeding a crowd or making dinner feel like a celebration, timballo di maccheroni is pure Italian comfort food. It's something you remember eating—warm, rich, and packed with the good stuff. If you enjoy classic, satisfying meals, this dish is definitely worth trying out. It brings a touch of Sicily to your table, offering a taste of tradition and a moment of culinary history.

INGREDIENTS

1106

Calories per serving

Ingredients for a 28 cm diameter pie tin: Rigatoni 14 oz (400 g); Red onions 1; Extra virgin olive oil to taste; Sausage 0.67 lb (300 g); Vegetable broth 0.4 cup (100 ml); Fior di latte mozzarella cheese 10.5 oz (300 g); Fine salt to taste; Black pepper to taste; Egg yolks 1; Fresh liquid cream 2 spoonfuls; Grana Padano PDO cheese 1.8 oz (50 g) - to grate; Frozen peas 2 cups (300 g); Tomato purée 2.1 cups (500 ml)

for the shortcrust pastry: Butter ¾ cup (200 g); Water 0.6 cup (140 ml) - iced; Type 00 flour 3 ¼ cups (400 g)

for the meatballs: Pork 10.5 oz (300 g) - ground; Eggs 2 - medium; Bread ¾ cup (50 g) - (crumbled breadcrumbs); Parsley 1 tuft - to chop; Grana Padano PDO cheese 1 ¼ cup (100 g) - to grate; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Macaroni Pie

To make the macaroni pie, prepare the Easy Shortcrust Pastry: put the flour, cold butter from the fridge, and a pinch of salt in a food processor and blend until you get a sandy and floury mixture. Place the mixture obtained on a cold work surface, in the classic fountain shape, and knead quickly, gradually adding cold water until you have a compact and elastic dough. Cover everything with cling film and let it rest in the fridge for at least 40 minutes. Now prepare the sauce: crumble the sausage with your hands and cook it in a non-stick pan for a few minutes 1, until it is browned; add the frozen peas 2, mix and add a ladle of broth 3. Let it cook for about 30 minutes over medium heat, stirring often to prevent the meat from sticking to the bottom of the pan. After the indicated time, turn off the heat and set aside.

In a separate pot, brown the finely chopped onion for a couple of minutes 4 over low heat, along with 2 tablespoons of extra virgin olive oil, then add the tomato sauce 5. Continue cooking for a quarter of an hour and, in the meantime, prepare the meatballs: in a large bowl, put the minced pork, Grana Padano DOP, crumbled bread crumbs 6,

then add two eggs 7, the parsley 8, and season with salt and pepper. Mix all the ingredients with your hands until you get a homogeneous mixture 9,

then form small balls and place them on a tray covered with parchment paper 10. Once all the meatballs are prepared, cook them in the previously prepared sauce for about a quarter of an hour over low heat 11. At this point, bring plenty of salted water to a boil in a large pot and cook the rigatoni, then drain them al dente 12.

Add a generous ladle of sauce with the meatballs 13 and the peas with sausage 14 to the pasta. Cut a mozzarella into thin slices 15, then take the shortcrust pastry from the fridge and, with the help of a rolling pin, roll it out into two sheets not too thin.

Take a round baking pan with a diameter of 28 cm and line the bottom with a sheet of shortcrust pastry 16, pricking the surface with the prongs of a fork 17. Start assembling the pie by layering the pasta 18,

the meatballs in sauce 19, the mozzarella, and the pasta again 20: continue this way until all the ingredients are used. Finally, sprinkle with plenty of Grana Padano DOP 21;

And cover the surface with the second sheet of shortcrust pastry 22. Using a knife, trim the excess pastry 23, then seal the edges by gently pressing with the prongs of a fork or with your fingertips 34.

Create a hole in the center 25 to allow steam to escape during cooking, leaving the crust crispy and not soggy. Beat one egg yolk with a little cream 26 and brush it over the surface of the pie 27.

If you want to complete the pie with a nice decoration, you can decorate it with leaves made from the leftover dough, using a cutter (28-29). Cook the pie in a preheated static oven for 45 minutes at 356°F 30: the shortcrust pastry should be golden. Once cooked, let the macaroni pie cool slightly and serve it.

Storage

You can store the macaroni pie in the refrigerator in an airtight container for up to a couple of days.

The macaroni pie can be frozen once cooked, keeping it in an airtight container. To thaw it, put it in the refrigerator the night before, and once thawed, heat it in a static oven for 20 minutes.

Advice

If you want to enrich your macaroni pie, you can add hard-boiled eggs cut into slices or quarters (if you want a nicer effect, you can use quail eggs), béchamel, and diced bacon. You can omit the peas from the macaroni pie or replace them with carrots or other vegetables cut into small cubes of the same size as the peas, so they have more or less the same cooking time. If you don't want to use sausage, you can opt for bacon or minced meat. Instead of mozzarella, you can use provolone, caciocavallo, scamorza, or any other non-aged, soft cheese that melts into a gooey consistency during cooking.