Classic Pasta Al Forno Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 -8 servings
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Calories
860 kcal
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Course
Main Course
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Cuisine
Italian
Classic Pasta Al Forno Recipe
Description
This recipe starts by browning a blend of ground pork and Italian sausage with onions, then simmering the mixture in tomato puree with fresh basil and seasoning to develop a savory meat sauce. Meanwhile, rigatoni pasta is cooked to slightly under al dente to maintain texture after baking. The pasta is combined with reserved pasta water and the meat sauce, ensuring a saucy consistency for the casserole.
The pasta and sauce mixture is layered into a baking dish and topped with freshly grated mozzarella and Parmigiano cheeses. Baking at 350°F allows the cheese to melt and brown slightly while melding with the sauce. The dish comes out with tender pasta enveloped in a richly flavored meat sauce and a golden, cheesy crust.
Serving Pasta Al Forno makes for a satisfying entrée best enjoyed warm. Using freshly grated cheeses enhances the melt and flavor compared to pre-shredded versions, and cooking pasta just shy of al dente ensures a pleasing bite after baking. Taking time to simmer the sauce allows the flavors to deepen for a more robust taste.
Ingredients
- 1 pound rigatoni pasta plus reserved pasta water, or ziti pasta
- 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 tomato puree or passata; in 24oz jar or can
- 3 basil torn, leaves
- 1 teaspoon salt or to taste, plus extra for salting pasta cooking water
- ½ teaspoon black pepper freshly ground
- 2 cups mozzarella cheese freshly grated from a block of cheese
- 1 cup Parmigiano Cheese freshly grated
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 al dente before baking to retain firm texture after oven time.
- Simmer the meat sauce thoroughly to develop rich flavor.
- Use freshly grated mozzarella and Parmigiano cheese for better melting and taste compared to pre-shredded.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 860 kcal
% Daily Value*
| Calories | 860kcal | 43% |
| Carbohydrates | 71g | 24% |
| Protein | 42g | 84% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 1618mg | 67% |
| Potassium | 1063mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1119IU | 22% |
| Vitamin C | 16mg | 18% |
| Calcium | 441mg | 44% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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