Dinner

6-Layer Macarona Forn Recipe That Melts Hearts Recipe

BySana Jeannette November 8, 2025November 8, 2025

Introduction

This 6-Layer Macarona Forn is a comforting baked pasta dish that combines rich meat sauce, creamy béchamel, and gooey cheese. Perfect for family dinners, it’s a hearty meal that melts hearts with every bite.

This image shows a thick, round baked pasta dish on a white marbled surface with a section cut out to reveal its inside layers. The top layer is golden brown and bubbly melted cheese with crispy browned spots. Below the cheese is a pale creamy layer of ricotta or a similar white cheese. The middle layer consists of a rich, dark brown cooked ground meat sauce mixed with some red tomato bits. The bottom and the spaces around the meat layer are filled with yellow tubular pasta pieces, all packed tightly together. The dish appears moist and dense, with the pasta looking soft and slightly saucy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g macaroni pasta
500g ground beef or lamb

1 large onion, finely chopped
2 cloves garlic, minced

400g tomato sauce
2 tbsp tomato paste

1 tsp ground cinnamon
1 tsp ground allspice
Salt and pepper to taste

4 cups whole milk
1/2 cup unsalted butter
1/2 cup all-purpose flour

1 cup grated mozzarella cheese
1 cup grated Parmesan cheese

Instructions

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Boil the macaroni pasta according to package instructions until al dente. Drain and set aside.
Step 3: In a large skillet, cook the ground meat over medium heat until browned. Add the onion and garlic, and cook until softened.
Step 4: Stir in the tomato sauce, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 10 minutes.

Step 5: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the milk, whisking constantly, until the sauce thickens.
Step 6: In a large baking dish, layer half of the cooked pasta, followed by the meat sauce, and then the remaining pasta.
Step 7: Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with mozzarella and Parmesan cheese.

Step 8: Bake in the preheated oven for 30-40 minutes, or until the top is golden and bubbly.
Step 9: Let cool for 10 minutes before serving.

Tips & Variations

Use a mix of ground beef and lamb for a richer flavor.

For a vegetarian option, replace meat with sautéed mushrooms and lentils.
Add a pinch of nutmeg to the béchamel sauce for extra warmth.
Top with extra Parmesan just before baking for a crispier crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to keep the top crispy. You can also freeze the baked dish for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The dish is a thick, round layered baked pasta with three clear layers: the top layer is golden-brown melted cheese with a slightly crispy texture; the middle layer is a rich, dark brown ground meat sauce with visible tomato bits; and the bottom layer is a dense bed of cooked tubular pasta, pale yellow in color, holding the shape firmly. The layers are compact and evenly stacked, with the pasta layer also at the top under the melted cheese. The slice taken out shows the inside structure well, revealing the meat filling between the pasta layers. The dish rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like penne or rigatoni works well since they hold up to baking and layering.

How can I make the dish ahead of time?

Prepare all layers as instructed, then cover and refrigerate before baking. Bake just before serving, adding a few extra minutes if chilled.

Sana Jeannette