Baked maccheroni alla pizzaiola is a fundamental recipe, hailing from Campania tradition in the South of Italy. A dish beloved by all, even in the North – for its excellent representation of Mediterranean taste so distinct to Italian cuisine. And maccheroni are the perfect pasta combination with this dish – they hold all the freshness of the tomato sauce, oregano, and garlic while enhancing the sweetness of the mozzarella, as well. In the oven, the pasta becomes crunchy with a stringy, cheesy center. An easy recipe to make and a dish that tastes even more delicious the next day!
Quality ingredients
Baked maccheroni alla pizzaiola is a dish made of few ingredients – and as it usually happens in these cases, the best final result for any simple recipe relies on the quality of the raw ingredients. The tomato can be a pulp or purée. If you have fresh and ripe tomatoes (like San Marzano, for example), blanch them for a few minutes, peel them and cut them into chunks. Make the pasta by hand, and for the mozzarella, we suggest choosing between a fiordilatte or mozzarella di bufala. The first option is more delicate, while the second features a more intense taste.
Baked maccheroni alla pizzaiola recipe
Serves 4
Ingredients:
1 lb of maccheroni
12 oz mozzarella
1 tablespoon oregano (fresh or dry)
1 clove of garlic
2 cups tomato pulp or purée
Extra virgin olive oil
Grated rind of a lemon (optional)
Salt
Method:
Sautée a clove of peeled garlic in a pan in a little oil. Once golden brown, add the tomato and cook until reduced.
Boil the maccheroni pasta in a pot with plenty of salted water and drain three minutes before the end of the cooking time on the package.
Take a baking tray, grease it with a little oil, and start making layers of pasta, tomato, and mozzarella cut into slices – until all the ingredients are finished. Top it off with mozzarella and sprinkle with oregano.
Bake at 350°F until the cheese has completely melted. Serve hot.
Even more delicious the next day!
Maccheroni alla pizzaiola made in the oven is a dish that’s irresistible when freshly baked, but if you have any leftover, don’t despair! It tastes even better the next day. The flavors blend even more overnight, and the crust on top from previously baking it makes it all the more appetizing. It might even be better to leave it in the fridge for a night on purpose! For the best leftover version of this dish, add a little extra tomato sauce and sprinkle the top with some Parmigiano Reggiano before reheating in the oven. Enjoy!
