Inspired by the crispy satisfaction of oven fries, I baked leftover tube pasta with grated Parmesan to make something like the chewy-crisp noodles on the top of baked pasta casseroles. Pasta fries make a fine midnight snacks, side dish or hors d’oeuvre, and especially lone-dog supper.
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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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