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X Italian Pasta Dishes
Baked Macaroni/ Maccheroni al Forno (using tomatoes and eggplant)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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No. 1
1/2 pound large macaroni
1 pound tomatoes, sliced butter
Parmesan cheese, grated
olive oil
Salt and pepper

No. 2
1/2 cu olive oil
1 clove garlic, chopped
1 basil leaf
1/8 teaspoon pepper
1 pound mezzani macaroni
1 medium eggplant
3 cups Italian style tomatoes, peeled
1/2 teaspoon salt
Parmesan cheese, grated


Baked Macaroni No. I

Macaroni is cooked like spaghetti in plenty of boiling, salted water, except that it requires more cooking time.

When tender, drain and place in a casserole with a little butter, olive oil and tomatoes.

Bake about 20 minutes.

Serve sprinkled with cheese.

Serves 4.

No. II

Skin and slice eggplant; brown in hot olive oil, and remove from pan.

Simmer tomatoes and seasonings in remaining olive oil about 15 minutes, stirring constantly with a fork.

Cook macaroni in boiling, salted water; drain.

Place 1/3 of the macaroni in a greased casserole, and cover with half the eggplant slices; sprinkle with cheese.

Repeat layers ending with a layer of macaroni on top; cover with sauce, sprinkle with cheese and bake in a moderate oven (350 degrees F.) 10 to 15 minutes.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Florentine school, 16th century.

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