Description
Pasta al Forno is a classic Italian baked pasta dish featuring rigatoni or penne combined with a savory meat sauce, ricotta, and melted cheeses baked to perfection. This comforting dish balances rich flavors from ground beef or Italian sausage, aromatic herbs, and a blend of mozzarella and Parmesan cheeses, making it ideal for family dinners and gatherings.
Ingredients
Scale
Pasta and Sauce
- 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
Cheeses and Herbs
- 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 and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and facilitate easy serving.
- Cook Pasta: Boil the rigatoni or penne in salted water until just shy of al dente. Drain and set aside to be combined later with the sauce.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until they become soft and fragrant, about 3 minutes.
- Cook Meat: Add the ground beef or Italian sausage to the skillet. Break it up with a spoon and cook until browned thoroughly. Drain any excess fat to reduce greasiness.
- Simmer Sauce: Stir in the marinara sauce, dried oregano, optional red pepper flakes, salt, and pepper. Let the mixture simmer gently for 10 minutes, allowing flavors to meld.
- Combine Pasta and Sauce: In a large bowl, mix the cooked pasta with the meat sauce. Add the ricotta cheese and half of the shredded mozzarella cheese, folding everything together evenly.
- Assemble Dish: Transfer the pasta mixture into the greased baking dish. Evenly sprinkle the remaining mozzarella and grated Parmesan cheese over the top.
- Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese on top becomes golden and bubbly.
- Rest and Serve: Let the baked pasta rest for 5 to 10 minutes before serving. Garnish with chopped fresh basil or parsley if desired for a fresh finish.
Notes
- Use rigatoni or penne as their tubular shape holds the sauce well, but other short pasta can also be substituted.
- For a spicier dish, increase the amount of red pepper flakes according to taste.
- Ground turkey or plant-based meat substitute can be used for a lighter or vegetarian-friendly option.
- Make ahead by assembling the dish and refrigerating it for up to 24 hours before baking.
- Allowing the dish to rest after baking helps the sauce thicken and makes serving easier.
