Macaroni timbale in tomato sauce with bechamel and Grana Padano
500 g macaroni pasta 300 g Grana Padano Riserva 700 g tomato sauce extra virgin olive oil 1 clove of garlic Rosemary Thyme Salt & pepper
For the béchamel 500 g milk 50 g butter 50 g flour 00 Nutmeg Salt & peppe
Cook the pasta in plenty of salted water, drain it al dente and let it cool quickly under running water. Put the pasta in a bowl, season with a drizzle of olive oil and set aside.
Prepare the béchamel by melting the butter in a saucepan over low heat, add the flour and mix well with a whisk until the mixture is smooth and without lumps. Pour the milk in, stirring well, add a pinch of salt and grated nutmeg and simmer for 5-6 minutes, until creamy.
Prepare the tomato sauce by frying the garlic clove in a non-stick pan with a drizzle of olive oil, add the tomato purée and cook over low heat for 15-20 minutes, seasoning with salt and pepper. When cooked, add half of the grated Grana Padano Riserva and mix well. Leave the sauce to cool.
Grease a 21 cm round dish, spread the bottom with a spoonful of béchamel, a spoonful of sauce and start arranging the macaroni standing up to cover the whole pan.
With the help of a piping bag, stuff the macaroni with the béchamel and spread more of the tomato sauce on top, sprinkle with the rest of the Grana Padano Riserva, a drizzle of extra virgin olive oil, thyme and rosemary, and cook in a preheated oven at 200 ° C for 15 minutes, until golden.