My grandmother’s recipe for the tastiest dinner that can be prepared in about ten minutes

A: Never. Nutmeg = postwar innovation. Water = soggy betrayal (Nonna’s rule: “Respect the béchamel”).

Q: Why lowest oven rack?

A: Top rack = burnt cheese; middle rack = soggy pasta. Lowest = even cooking.

Q: Can I make it ahead?

A: Brown meat 1 day ahead (store fond in fridge). Unite day-of—fresh bake every time.

Q: Why room-temp mozzarella?

A: Cold cheese clumps. Room temp = melt into silk (science, not preference).

Baked Stellini Pasta with Meat

Cloud-soft stars swimming in crimson béchamel silk, cradling ruby meat confetti. Chicago tenement in a dish.

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Total Time: 55 Minutes

By: Nonna Lucia (Chicago, IL)

Category: Main Dishes

Difficulty: Easy

Cuisine: Italian-American

Yield: 8 Servings