The Pasta Atlasof Italy

Marche / Baked Pasta

Vincisgrassi

A lavish baked pasta of Marche, layered with thin egg pasta, meat sauce, bechamel, and cheese.

210 minutes Hard Serves 8 lasagna sheets

Method

  1. Make a ragu by cooking aromatics, meats, wine, and tomato until deep.
  2. Prepare bechamel with a little nutmeg.
  3. Blanch pasta sheets briefly and dry on towels.
  4. Layer pasta, ragu, bechamel, and Parmigiano in a baking dish.
  5. Bake at 190 C until bubbling and browned.
  6. Rest at least 15 minutes before cutting.
Cook's note: The rest after baking is not optional; it lets the layers settle.

Why this dish belongs to Marche

Vincisgrassi is often compared to lasagne, but it has its own identity, traditionally with mixed meats and sometimes chicken giblets.

Read the Marche pasta history page

Keep cooking Marche

Related recipes