Pasta al Forno
User Reviews
5.0
24 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 people
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Calories
658 kcal
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Course
Main Course
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Cuisine
Italian
Pasta al Forno
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Pasta al Forno is a super comforting and easy baked pasta recipe made with a rich tomato sauce, penne pasta, a creamy, cheesy taleggio cheese sauce and topped with crunchy breadcrumbs before being baked to perfection.
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Ingredients
- 4 cups penne pasta or any short pasta shape (14 oz/400g)
Tomato sauce
- 1/2 tbsp olive oil plus a drizzle for topping
- 1 clove garlic finely chopped
- 1 tbsp fresh basil chopped
- 1 tsp oregano dried
- 1 tsp fennel seeds
- 4 cups passata rustica chunky pureed tomatoes (can also use smooth passata) (1.7 lbs/800g)
Cheese Sauce
- 4 tbsp butter (50g)
- 1/3 cup plain flour (40g)
- 1 and 2/3 cups whole milk (400ml)
- 1/2 cup Taleggio cheese cut into cubes (100g)
- 1/2 teaspoon nutmeg
- salt and pepper to season
Topping
- 1 cup panko breadcrumbs (30g)
- 1/2 tbsp parmesan freshly grated
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Instructions
- Preheat the oven to 400°F (200°C)
- First, bring a large pot of salted water to a boil, add the pasta and cook it for 4-5 minutes only. Don't cook it any longer, drain and set aside. Add a drizzle of olive oil to stop the pasta stick once drained.
Make the tomato sauce
- Meanwhile, make the tomato sauce. Fry the chopped garlic with the basil, fennel seeds and dried oregano with 1/2 tablespoon of olive oil until fragrant. Add the passata rustica (chunky tomato puree), a good pinch of salt and pepper and let it simmer for 10 minutes.
Make the cheese sauce
- As the tomato sauce is simmering make the cheese sauce. Add the butter to a saucepan on a medium heat. Once melted add the flour and whisk to form a paste. Let the mixture cook for about 1 minute whilst whisking.
- Add half of the milk whisking until smooth, once it starts to thicken add the rest of the milk and whisk the sauce until thickened. Add the taleggio cheese, salt, pepper and nutmeg and stir until the cheese has melted and the sauce has a thick and creamy consistency. Turn the heat off and set aside.
Assemble
- Add the cooked pasta to the tomato sauce and stir until coated well. Transfer it to a baking dish then top with the taleggio cheese sauce. Finally top with breadcrumbs, a tiny drizzle of olive oil and freshly grated parmesan.
- Bake in the oven for 30 minutes until the breadcrumbs are toasted and crispy.
Notes
- Making the tomato sauce - The tomato sauce is super easy BUT like I always say it needs the highest quality tomatoes possible. I used Cirio Passata Rustica which is the rustic, chunkier textured tomato pureed instead of the more commonly found silky smooth type but smooth passata will work great (Mutti or Cirio).
- Tomato sauce tip 2 - Also, a lot of flavour is created in the first step so don't miss it. Lightly fry the garlic with fresh basil, fennel seeds and oregano in a little olive oil, you'll smell all the delicious flavours and after a couple of seconds, the tomatoes are added....so much yum!
- Cooking the pasta - Don't cook the pasta for any more than 5 minutes. It bakes in the oven for 30 minutes so it's important not to overcook it (or fully cook it) otherwise the pasta will be too soft.
- Cheese to use - If you don't have Taleggio use a good melting cheese such as Fontina, Provolone Piccante or Gruyere.
- Crispy topping - Panko breadcrumbs work great here because they're light and extra crispy but any kind of breadcrumbs will do.
- Storage and freezing - although this pasta is best served immediately you can store leftovers in the fridge for 1-2 days or you can freeze the pasta bake for up to 3 months.
Nutrition Information
Show Details
Calories
658kcal
(33%)
Carbohydrates
103g
(34%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
37mg
(12%)
Sodium
616mg
(26%)
Potassium
889mg
(25%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
1310IU
(26%)
Vitamin C
13.8mg
(15%)
Calcium
288mg
(29%)
Iron
5.8mg
(32%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 103g | 34% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 616mg | 26% |
| Potassium | 889mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 1310IU | 26% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 288mg | 29% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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