Big Macaroni (Baked Penne with Wild Mushroom Ragu)

Wine writer Anthony Giglio’s Sicilian mother-in-law calls my rustic casserole of baked pasta layered with Wild Mushroom Ragu and ricotta salata “the Big Macaroni”. It IS…the delectable sum of 3 parts: pasta + ragu + cheese. You can make the ragu days ahead and use it for a million quick delicious dishes. And you can assemble the Big Macaroni the day before and bake when ready to feed your guests. They will die for its crispy chewy top and molten interior.

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