Description
Pasta al Forno is a classic Italian baked pasta dish that combines hearty rigatoni or penne with a flavorful meat sauce, creamy ricotta, and a generous amount of melted cheese. Perfect for a comforting family meal or a gathering with friends.
Ingredients
Scale
Pasta:
- 1 pound rigatoni or penne pasta
Meat Sauce:
- 2 tablespoons olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Mixture:
- 1/2 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish:
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook Pasta: Cook pasta in salted water until just under al dente, then drain.
- Make Meat Sauce: Brown ground beef and onion in olive oil, add garlic, then stir in marinara sauce, diced tomatoes, seasonings, and simmer.
- Combine Pasta and Sauce: Toss cooked pasta with sauce and ricotta cheese in a bowl until coated.
- Layer Pasta: Transfer half of the pasta mixture into the dish, top with half of the cheeses, repeat layering.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes until cheese is bubbly and golden.
- Serve: Garnish with fresh basil before serving.
Notes
- You can prepare this dish ahead of time and refrigerate before baking.
- For extra flavor, mix in sautéed mushrooms, spinach, or bell peppers with the sauce.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 55 mg
