Material
1 lb macaroni (or whatever tube you have).
1 (15-ounce) container of parmesan cheese
2 cloves garlic
salt and pepper
1/2 cup parmesan cheese
1/3 cup chopped flat-leaf parsley
2 cloves minced garlic
2 cups shredded mozzarella cheese
1 can tomato sauce
illustrate
Cook macaroni in a pot of boiling salted water. Cook according to the directions on the package, but while the noodles still have some bite, maybe 2 minutes before the end of the cooking time, drain them. This is also going to be cooked in the oven, you don’t want your pasta to be overcooked. Reserve a little cooking water.
Mix together the mozzarella, garlic, 1/4 cup Parmesan and 1/4 cup parsley. The rest of the cheese and parsley will be used on top.
Season well with salt and pepper.
Add the mozzarella mixture and half of the tomato sauce to the pot.
Stir until it covers all the pasta. If it’s too thick, add a bit of pasta water to thin it out.
Spread pasta evenly in a 9×13 casserole.
Spread remaining pasta sauce on top.
Top with mozzarella, remaining Parmesan cheese, and remaining parsley.
Cover with aluminum foil and store the baked macaroni in the refrigerator until you’re ready to bake it off. Or cook in a 350 degree oven covered with foil for 30 minutes. Remove foil and cook for another 15 minutes or until cheese is melted.
Let the pan sit for at least 10 minutes before you cut it open.
