Pasta Al Forno
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
811 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Al Forno
Description
This Pasta Al Forno recipe begins with a sauce formed by sautéing onions and garlic in olive oil, then browning ground beef and pork. Tomato paste and crushed plum tomatoes provide a tomato base, while dry white wine adds acidity and depth. The sauce simmers gently to blend flavors and thicken.
Rigatoni pasta cooked al dente is mixed with the sauce and cheeses, including cubed mozzarella and grated pecorino. This mixture is baked, allowing the cheeses to melt and brown slightly, adding a creamy and tangy contrast to the rich meat sauce.
Servings range from four large to six moderate portions. The sauce can be adjusted for seasoning before assembling. Extra sauce may remain and can be served with crusty bread or frozen for up to six months, offering convenience for future meals.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 3 ounce can plum tomatoes
- 1 ounce can tomato paste
- 1 medium onion
- 2 cloves garlic
- 1/2 cup white wine dry
- 1/4 cup olive oil
- 1 pound rigatoni pasta
- 1 pound mozzarella cheese
- 3/4 cup pecorino cheese
Instructions
- Grate pecorino cheese and cube the block mozzarella. Chop onion and mince garlic. Crush the plum tomatoes by hand or pulse blend for 1-2 seconds.
- In a large sauce pan on medium heat saute onions for 5 minutes in 1/4 cup olive oil or until translucent. Add the garlic and saute for 2 minutes more.
- Add ground beef and pork to pot and brown for 10-15 minutes until cooked through. Break up any large pieces with wooden spoon. Next, add the tomato paste and cook for 5 minutes more, mixing it all together.
- Add the 1/2 cup of wine and cook for 5 more minutes. Add crushed plum tomatoes to pot and stir it all together. Once sauce starts bubbling turn heat to low and simmer for 30 plus minutes, the longer the better. Leave the pot partially covered while cooking and stir every 15 minutes to avoid sticking.
- After the sauce has been simmering for a while boil pasta to "al dente" in salted (2 Tbsp kosher salt per gallon) water. Taste test the sauce and make any changes to salt or pepper if needed. Place 3 cups of the sauce in a large bowl with the cooked pasta and mix well.
- Lightly oil a large baking dish and place a ladle of sauce on the bottom. Layer some of the pasta on top. Add half the cubed mozzarella and 1/4 cup of the pecorino all over.
- Repeat with more pasta, a little bit of sauce, the remaining mozzarella and another 1/4 of pecorino. Bake in a 375f oven for 30 minutes or until bubbly. Serve with Italian bread, extra sauce, and grated pecorino. Enjoy!
Notes
- Yield is 4 large or 6 good size servings.
- Taste the sauce before assembling and adjust salt and pepper, considering the saltiness of pecorino cheese.
- If the casserole looks dry before baking, add more sauce as needed.
- Leftover sauce can be frozen for 4-6 months.
- Serve with crusty bread and extra sauce for sharing at the table.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Calories | 811kcal | 41% |
| Carbohydrates | 84.5g | 28% |
| Protein | 56.2g | 112% |
| Fat | 26.7g | 41% |
| Cholesterol | 190mg | 63% |
| Sodium | 600mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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