Description
Pasta al Forno is a hearty and comforting Italian baked pasta dish made with pasta, meat sauce, melty cheeses, and often a creamy béchamel. This oven-baked favorite is perfect for feeding a crowd or enjoying as leftovers. With layers of flavor and a golden, bubbly top, it’s a timeless comfort food.
Ingredients
Scale
- 1 lb (450g) rigatoni or penne pasta
- 1 tablespoon olive oil
- 1 lb (450g) ground beef or Italian sausage
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 24 oz (680g) marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the pasta in salted boiling water until just shy of al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 3 minutes.
- Add the ground beef or sausage, breaking it up with a spoon, and cook until browned. Drain excess fat if needed.
- Stir in marinara sauce, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
- In a large bowl, combine cooked pasta with the meat sauce. Stir in ricotta cheese and half of the mozzarella.
- Pour the mixture into the prepared baking dish. Top with the remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Let rest for 5-10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- You can use a mix of beef and pork for richer flavor.
- To add a creamy touch, layer in béchamel sauce between pasta layers.
- This dish freezes well — assemble ahead and bake straight from the freezer with a few extra minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of dish
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg