Skip to navigation

Go Home
Go Back to List
Recipe Search

Pasta and Rice



From I Like You: Hospitality Under the Influence by Amy Sedaris

1 package (16 ounces) ziti pasta
5 Tablespoons butter
¾ cup Parmesan or Kefalotiri chese
¼ teaspoon nutmeg
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 eggs, lightly beaten

Meat sauce
1¼ pounds ground beef
1 medium onion, chopped
1 garlic clove, crushed
3 Tablespoons extra-virgin olive oil
1 can (6 ounces) tomato paste
½ cup red wine
1 cup beef broth
2 Tablespoons fresh parsley, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Cream sauce
⅓ cup butter
½ cup all-purpose flour
3 cups milk
¼ teaspoon nutmeg
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 egg, beaten

Preheat oven to 350° F.

In a large pot, boil and drain ziti; return to pot.

Melt butter, pour over the ziti and toss. Add ½ cup of the cheese, the nutmeg, salt, and pepper. Save a little of the cheese to sprinkle over the top before baking. Toss again and set aside. Let it cool a little before adding the eggs. Toss well.

To make the meat sauce, brown meat in frying pan until almost fully cooked. Drain off the fat and set meat aside. Sauté onion and garlic in oil. Add meat and remaining ingredients. Cover and simmer for 20 minutes.

To make the cream sauce, melt the butter in a saucepan. Stir in flour and cook until smooth. Add milk all at once and bring to a boil, stirring constantly. Add nutmeg, salt, and pepper. Let it cool, then stir in the egg.

Add ½ cup of the cream sauce to the meat sauce and mix.

To assemble, use a 13 x 9 x 3-inch oven dish, buttered. Spoon ½ of the macaroni evenly on the bottom, then top with the meat sauce. Cover that layer with remaining macaroni. Pour on cream sauce and spread over the entire top.

Sprinkle remaining cheese on top and bake until a little brown, about 45 minutes.

Makes 12 servings.