Pasta al Forno
A comforting baked pasta dish with rigatoni, meats, and cheesy layers.
Equipment
- Large skillet
- Large pot
- baking dish (8 x 12 inches)
Ingredients
- 1 pound rigatoni pasta (500 grams)
- 1 tablespoon olive oil
- ½ onion finely chopped
- 8 ounces ground pork (225 grams)
- 6 ounces Italian sausage (170 grams)
- 3 cups tomato puree (750 ml)
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
- 12 ounces mozzarella cheese (350 grams)
- 2 ounces Pecorino Romano cheese (60 grams) finely grated
Instructions
- Start by boiling a large pot of water and add salt generously. Once the water’s bubbling, toss in the rigatoni. You want them to cook just shy of al dente, so keep an eye on them. If you overcook now, you risk mushy pasta later in the oven.
- In a skillet, heat the olive oil over medium heat and toss in the finely chopped onion. Cook until they are translucent and fragrant, usually taking a few minutes. You’ll get a nice, sweet smell filling your kitchen—just don’t let them brown too much.
- Mix in the ground pork and Italian sausage to the onions in the skillet. Stir frequently until everything is nicely browned and cooked through. This is key for layering flavor, so keep that stirring going. If the meat isn’t cooked well, it can spoil the dish.
- Pour the tomato puree into the skillet with the meat. Sprinkle in salt and pepper, and let it simmer. The sauce will thicken up, which is what you want. Be careful not to let it simmer too long, or it may boil down too much.
- Once the pasta is ready, drain it but keep a bit of that water just in case. Mix the rigatoni into the skillet with the sauce. This helps the pasta soak up all those lovely flavors. If it feels too dry, a splash of reserved pasta water will help.
- In the baking dish, start by layering half of the pasta mixture, then add slices of mozzarella on top. Sprinkle some grated Pecorino Romano on that layer. This cheesy goodness will give the dish a nice texture once it is baked. A common mistake is skimping on the cheese—do not hold back!
- Spread the rest of the pasta on top and finish with more mozzarella and Pecorino. It should look comforting and cheesy. Ensure everything is balanced nicely—too much cheese on one side can lead to uneven melting.
- Pop the dish in a preheated oven and let it bake until the cheese is bubbly and golden. The aroma will be incredible, and you might have a hard time waiting! Keep an eye on it to avoid burning the top. Enjoy your pasta al forno hot from the oven!
Notes
Leftovers can be stored in the fridge for 3 or 4 days. The sauce can be made in advance and frozen for up to 3 months. Freezing serving size portions works better than freezing the entire dish.
Salt the pasta cooking water very well before boiling to enhance flavor. Undercook the pasta to allow it to finish cooking in the oven. Reserve some of the cooking water to mix with pasta and sauce for creaminess.
Reheat the pasta al forno in the oven at 350 degrees F for about 20 minutes or until heated through.
Serve with garlic bread for a complete meal, accompany with a refreshing Caprese salad, and pair with a side of roasted vegetables.
Add sliced hard-boiled eggs for a Southern Italian twist, make it meat-free with a simple tomato sauce, or for kids, use a milder cheese instead of Pecorino.