Pasta al forno (baked pasta the Italian way)
User Reviews
4.9
72 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
4
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Calories
1064 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Pasta al forno (baked pasta the Italian way)
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This recipe is based on my Sicilian mother-in-law's version of pasta al forno. It's rich and tasty and perfect for when you have a large number to feed!
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Ingredients
For the meat ragu
- 500 g minced beef and pork mix or veal
- ½ glass white wine
- 100 g peas
- 1 carrot
- 1 celery stalk
- 1 medium sized onion
- 1-2 garlic cloves (optional) garlic isn't always used in ragu. But you can add it if you like it.
- extra virgin olive oil
- 1 handful basil leaves or parsley chopped
- 2 tablespoon tomato concentrate
- 500 ml tomato pulp or passata
- salt and pepper to taste
For the pasta al forno
- 400 g tortiglioni or other pasta tubes (better ridged like rigatoni)
- 300 g caciocavallo or mozzarella cut into pieces
- 50 g parmesan
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Instructions
First the meat ragu
- Chop the carrot, onion, garlic and celery finely.
- Fry the vegetables in olive oil until they are softening. Be careful not to allow them to burn!
- Add the minced meat and cook until browned.
- Then add the tomato concentrate and stir well
- Add the glass of wine and stir well again
- When the wine has evaporated pour in the tomato pulp and mix it in well with the meat.
- Add the basil leaves and salt and pepper as required.
- Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.
- 15 minutes before the sauce is ready add the peas.
Second prepare the pasta
- Put salted water on to boil for the pasta. Cook the pasta 2-3 minutes less than instructed on the packet. Strain and add the pasta to the meat sauce when it is ready.
- Mix the pasta and sauce well and allow to cool.
Third put the pasta al forno together and bake.
- Put a layer of pasta with sauce on the bottom of an oven dish.
- Make another layer with thick pieces of mozzarella.
- Add another layer of pasta with meat sauce and again some mozzarella
- Finish with a layer of pasta.
- Sprinkle with parmesan and bake in a pre-heated oven 180-200° until the top layer starts to crisp (30-40 mins)
Notes
- Any tube pasta can be used to make this pasta bake e.g. penne, rigatoni, maccheroni, elicoidali etcInstead of caciocavallo or mozzarella you can also use scamorza or provolainstead of grated parmesan, pecorino or grana are delicious too!This dish can be prepared in advance up to the point of baking it. Keep it in the fridge and bake just before serving.
Nutrition Information
Show Details
Calories
1064kcal
(53%)
Carbohydrates
98g
(33%)
Protein
60g
(120%)
Fat
47g
(72%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
157mg
(52%)
Sodium
877mg
(37%)
Potassium
1457mg
(42%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
4144IU
(83%)
Vitamin C
29mg
(32%)
Calcium
618mg
(62%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1064 kcal
% Daily Value*
| Calories | 1064kcal | 53% |
| Carbohydrates | 98g | 33% |
| Protein | 60g | 120% |
| Fat | 47g | 72% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 157mg | 52% |
| Sodium | 877mg | 37% |
| Potassium | 1457mg | 31% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 4144IU | 83% |
| Vitamin C | 29mg | 32% |
| Calcium | 618mg | 62% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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