Baked Macaroni with Mortadella and Mozzarella Recipe

Name: Baked Macaroni with Mortadella and Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 onion, finely chopped; 1 garlic clove, minced; 1 pound ground pork; 1 cup dry white wine; One 28-ounce can crushed tomatoes; Generous pinch of crushed red pepper; Kosher salt; 2 large eggs; 12 ounces elbow macaroni; 2 tablespoons finely chopped basil; 2 tablespoons finely chopped parsley; One 1/4-pound piece of mortadella, cut into small dice; 1 pound fresh mozzarella, cut into bite-size pieces; 1 cup grated Parmigiano-Reggiano

Servings: persons

1/4 cup extra-virgin olive oil
1 onion, finely chopped
1 garlic clove, minced
1 pound ground pork
1 cup dry white wine
One 28-ounce can crushed tomatoes
Generous pinch of crushed red pepper
Kosher salt
2 large eggs
12 ounces elbow macaroni
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
One 1/4-pound piece of mortadella, cut into small dice
1 pound fresh mozzarella, cut into bite-size pieces
1 cup grated Parmigiano-Reggiano

1
In a large saucepan, heat the oil until shimmering.
2
Add the onion and garlic and cook over moderately high heat, stirring, until softened, 4 minutes.
3
Add the ground pork and cook, breaking up the meat, until browned, 10 minutes.
4
Stir in the wine and cook until evaporated, 3 minutes.
5
Add the tomatoes, crushed red pepper and a generous pinch of salt and bring to a boil.
6
Cook over moderately low heat, stirring, until thickened, 1 hour.
7
Meanwhile, in a small saucepan, cover the eggs with water and bring to a boil.
8
Cook over moderately high heat for 8 minutes.
9
Drain the eggs and cool under running water, then peel and finely chop.
10
Preheat the oven to 425.
11
In a large saucepan of salted boiling water, cook the macaroni until al dente; drain well and stir into the sauce with the basil, parsley, chopped eggs, mortadella, three-fourths of the mozzarella and 3/4 cup of the Parmigiano-Reggiano.
12
Transfer the macaroni to a 3-quart ceramic baking dish and scatter the remaining mozzarella and Parmigiano-Reggiano on top.
13
Bake for 25 minutes, until hot.
14
Let stand for 5 minutes before serving.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 onion, finely chopped, 1 garlic clove, minced, 1 pound ground pork, and more.

Yes, Baked Macaroni with Mortadella and Mozzarella falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Macaroni with Mortadella and Mozzarella

How did you like this recipe?

Frequently Asked Questions