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    Macaroni timbale in tomato sauce with bechamel and Grana Padano

    4-6 people
    T460 min


    • 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


    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    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.

    STEP 5

    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.