Classic Pasta Al Forno Recipe

5 from 7 votes

Classic Pasta Al Forno Recipe

This Pasta al Forno (Italian Baked Pasta) brings together tender rigatoni, savory pork and Italian sausage in a rich tomato sauce, all finished with plenty of melted mozzarella and Parmigiano. The golden, bubbly layer of cheese on top gives every scoop a delicious contrast to the saucy pasta underneath. It’s the kind of Italian comfort food that fills the kitchen with an irresistible aroma as it bakes.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, Main Course, Pasta

Cuisine: Italian

Keyword: baked pasta, pasta al forno

Servings: servings

Author: Elena Davis

Equipment

White baking dish

Ingredients

1 pound rigatoni or ziti pasta plus reserved pasta water
1 tablespoon olive oil
½ onion finely chopped
1 pounds ground pork sausage
6 ounces Italian sausage or 2 Italian sausage links, casings removed
3 cups 1 24oz jar or can tomato puree or passata
3 basil leaves torn
1 teaspoon salt or to taste, plus extra for salting pasta cooking water
½ teaspoon freshly ground black pepper
2 cups mozzarella cheese freshly grated from a block of cheese
1 cup parmigiano cheese freshly grated

US Customary - Metric

Instructions

Preheat your oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray and set aside.
In a large skillet, heat olive oil over medium heat. Add finely chopped onion and cook until softened. Add ground pork and Italian sausage (casing removed), breaking it up with a spoon. Cook until browned.
Pour in tomato puree (passata). Season with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper.
Simmer the sauce for about 15 minutes, stirring occasionally with a wooden spoon. Add the basil during last 5 minutes of cooking.
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until 3 minutes before al dente (it will keep cooking in the oven). Drain pasta and reserve 1 cup of pasta cooking water.
Assemble Pasta al Forno: Combine the cooked rigatoni and reserved pasta water in the pan with the meat sauce (if the pan isn't large enough, mix in a large bowl). Stir well to combine. It will be saucy with the extra pasta water.
Add 1 cup of the mozzarella cheese and 1/2 cup of the parmigiano cheese and stir to combine.
Add the pasta mixture into the prepared pan and finish with the remaining mozzarella and parmigiano cheese.
Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly, and the top is golden brown.
Serve: Remove from the oven and let it cool slightly before serving.
Serve and enjoy your authentic Italian Pasta al Forno!

Notes

Cook the pasta until firm to the bite since it will continue cooking in the oven. This helps prevent it from becoming too soft.
Give the meat sauce time to develop its flavor as it cooks. The herbs and seasonings become more pronounced as the sauce simmers.
Grate the mozzarella and Parmigiano fresh from the block for the best melt and flavor. Pre-shredded cheese can contain anti-caking agents that affect the texture.

Nutrition