Pasta al Forno
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 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
Description
Pasta al Forno is a baked pasta dish featuring penne enveloped in a chunky tomato passata sauce infused with garlic, fresh basil, fennel seeds, and oregano. The tomato sauce is sautéed gently to develop its aroma before simmering, providing a flavorful base. Alongside, a beurre blanc-style cheese sauce is crafted by making a roux with butter and flour, then incorporating milk and Taleggio cheese until melted and smooth. The mix of the robust tomato sauce and creamy cheese sauce creates a rich combination of textures and tastes.
The partially boiled pasta is combined with the sauces and topped with panko breadcrumbs mixed with parmesan, then baked until the topping is crisp and the pasta is heated through. This process yields a dish with tender pasta that retains some bite, layered with bubbling cheesy sauce and a crunchy top. Pasta al Forno can serve as a hearty main course or a comforting side dish.
The notes suggest using high-quality, rustic or smooth passata and recommend avoiding overcooked pasta before baking to maintain texture. If Taleggio is unavailable, other melting cheeses like Fontina or Gruyere can be substituted. Panko breadcrumb topping is preferred for its light crispness. Leftover pasta bake can be refrigerated for a couple of days or frozen for up to three months for convenience.
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 basil chopped, fresh
- 1 tsp oregano dried
- 1 tsp fennel seeds
- 4 cups rustic tomato passata 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 milk 400ml, whole
- 1/2 cup Taleggio cheese cut into cubes (100g)
- 1/2 teaspoon nutmeg
- salt to season
- black pepper to season
Topping
- 1 cup panko breadcrumbs (30g)
- 1/2 tbsp parmesan freshly grated
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
- Use high-quality rustic or smooth tomato passata for the sauce for best flavor.
- Lightly fry garlic, basil, fennel seeds, and oregano in olive oil before adding tomatoes to develop a fragrant sauce base.
- Do not fully cook pasta before baking; 4-5 minutes is sufficient to prevent it becoming too soft after baking.
- Substitute Taleggio cheese with Fontina, Provolone Piccante, or Gruyere if needed.
- Use panko breadcrumbs for a lighter, crispier topping but any breadcrumbs will work.
- Store leftovers in the refrigerator for 1-2 days or freeze the pasta bake for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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