Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 1/2 cup chopped onion

  3. 1 tablespoon chopped fresh garlic

  4. Freshly ground black pepper

  5. 2 bay leaves

  6. 2 cinnamon sticks

  7. 3 to 4 whole cloves

  8. 2 pounds ground beef (80/20)

  9. Salt

  10. 1/2 cup peeled and chopped fresh tomatoes

  11. 1 tablespoon tomato puree

  12. 1 tablespoon margarine, melted

  13. 1 pound ziti, cooked

  14. 1 egg, beaten

  15. 2 tablespoons grated Parmigiano-Reggiano, plus more for topping

  16. Bechamel Sauce, recipe follows

  17. 1 quart milk

  18. 1 cup (2 sticks) margarine

  19. 1 cup all-purpose flour

  20. 2 eggs, beaten

  21. 2 tablespoons grated Parmigiano-Reggiano

  22. Salt and freshly ground black pepper

  23. Freshly ground nutmeg

Instructions Jump to Ingredients ↑

  1. In a large saucepan over medium heat, add the olive oil, onion, garlic, black pepper, to taste, the bay leaves, cinnamon sticks, and cloves and saute for a few minutes. Add the ground beef, stirring continuously, until all the meat is cooked and browned. Stir in salt, to taste, fresh tomato and tomato puree. Let simmer for about 20 minutes, then remove the bay leaves, cinnamon sticks and the whole cloves.

  2. Preheat the oven to 300 degrees F.

  3. Brush a large casserole dish generously with melted margarine. Add the cooked ziti, beaten egg, cheese and the meat mixture. Mix until well combined. Top with Bechamel Sauce and sprinkle with more grated Parmigiano. Bake uncovered for 45 minutes in the preheated oven. Remove from the oven and serve.

  4. Heat the milk in medium saucepan over low heat. In separate medium saucepan over medium heat, melt the margarine, then add the flour and mix well. Stir in the heated milk, beaten eggs, cheese, salt, pepper and nutmeg, to taste. Whisk until thickened. Keep warm until ready to use.


Send feedback