This recipe is very simple and originated from a church cookbook contributed to by all the Italian families from my grandparent’s old neighborhood in Buffalo. That recipe book and this recipe in particular, hold a very special place in my heart. Baked Macaroni was a staple at my grandma Jo’s house when I was growing up. It was served year round at many family gatherings and it was always a miracle if it made it to the table without at least some of the crispy noodles picked off the top by one of us grandkids. With only five ingredients you’d think this recipe is nothing special. But the zing of fresh ground pepper with parmesan on macaroni baked till crispy is not only highly flavorful but hearty and satisfying.
Baked Macaroni
Ingredients
- 1 Pound cooked (very al dente) rigatoni or if you can find it long ziti
- 1 Cup parmesan cheese
- ½ Teaspoon fresh ground black pepper
- ½ Cup olive oil
- 12 Eggs beaten
Instructions
- Pre-heat oven to 350 degrees
- Bring a large pot of water to a boil
- Cook pasta until just done, or very aldente & drain
- While pasta is cooking, in a large bowl combine the eggs, olive oil, pepper and cheese
- In a 9 x 13 pan line up your pasta horizontally in layers
- Pour the egg mixture over the pasta
- Cover the pan with foil
- Bake in the oven for 1 - ½ hours or until the eggs set, removing the foil for the final 20 minutes to let the top brown and get crispy
- Once finished let cool & serve
