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Pasta al Forno Recipe: How to Make Pasta al Forno

Written by MasterClass

Last updated: Jul 10, 2024 • 4 min read

Pasta al forno, an Italian baked pasta dish that consists of layers of rich meat sauce and melty mozzarella cheese, is the ultimate crowd-friendly comfort food. Learn how to make a comforting, melty pasta al forno that you can make ahead of time or serve fresh.

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What Is Pasta al Forno?

Pasta al forno is a saucy, savory baked pasta dish with many possible variations. In Italian, “al forno” (which translates directly as ‘to the oven’) simply refers to any dish baked in the oven. Pasta al forno is often prepared with short pasta mixed with rich, meaty tomato sauce and melted mozzarella. Common variations on pasta al forno include lasagna and baked ziti.

Pasta al forno is popular in Southern Italy, which has a rich history of using wood-fired ovens in its regional cuisine. “Al forno” can indicate a wide variety of baked dishes (like pizza and focaccia). The term is also describes casserole-style pasta dishes topped with a layer of cheese and baked until it is melty and tender.

5 Tips for Making Pasta al Forno

Pasta al forno is a versatile dish that is difficult to do wrong, but you can follow a few of the below tips to make the best version of this baked dish possible.

  1. 1. Short pasta is best. Short pasta with a ridged texture, such as penne, rigatoni, rotini, fusilli, and ziti are the best bets for pasta al forno. The short, ridged noodles offer more surface area for the sauce to cling to when compared with longer kinds of pasta.
  2. 2. Don’t overcook (or undercook) your pasta. Be mindful about how long you cook the pasta for your pasta al forno. It will continue to cook in the oven, do you don’t want to overcook it before adding it to your casserole dish. If you cook your pasta beyond al dente before you add it to the sauce, it may become mushy. On the other hand, undercooking the pasta may produce a tough, chewy texture. Cook the pasta for 2–3 minutes less than the cooking time indicated on the package to achieve a perfectly al dente pasta bake.
  3. 3. Keep the sauce slightly thin. Many pasta recipes require you to thicken your sauce on the stovetop. However, you want to keep the sauce looser when it comes to pasta al forno because the sauce will continue to thicken as it bakes. Add pasta water to the sauce after removing the pan from the heat, and transfer the pasta to the baking dish immediately while the sauce is still slightly runny.
  4. 4. Experiment with novel ingredients. This flexible dish can be adjusted to incorporate the ingredients you have on hand at any point. Swap out the Italian sausage for ground beef or prosciutto, or load up on veggies like red pepper, zucchini, mushrooms, and olives. Add olives, capers, or anchovies for an extra savory kick. For extra creaminess, add some ricotta cheese or a bechamel sauce to your filling for extra creaminess, or layer on your choice of shredded Parmigiano-Reggiano or pecorino Romano.
  5. 5. Make it ahead for a quick dinner. Pasta al forno is a great make-ahead dish for easy weeknight meals. Simply assemble the pasta dish and freeze it unbaked. When you’re ready to heat the dish up, pop it in the oven and add an extra 25–30 minutes to the bake time. It will stay fresh in the freezer for up to two months.

Pasta al Forno Recipe

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12 Ratings | Rate Now

makes

prep time

20 min

total time

50 min

cook time

30 min

Ingredients

  1. 1

    Preheat the oven to 375 degrees Fahrenheit.

  2. 2

    Bring a large pot of salted water to a boil. Add the rigatoni to the pot and cook it until it is slightly firmer than al dente, about 10 minutes. Reserve 1 cup of the pasta water and drain the pasta.

  3. 3

    While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

  4. 4

    Add the onion to the skillet and sauté until it has softened and is slightly translucent, which should take about 2 minutes.

  5. 5

    Add the sausage to the pan, breaking it up into small pieces with a wooden spoon. Cook the sausage until it is browned, which should take about 5 minutes.

  6. 6

    Add the garlic and cook until it is fragrant, about 30 seconds.

  7. 7

    Add the marinara sauce to the pan and bring the mixture to a simmer. Cook the sauce until it is slightly thickened, about 5 minutes.

  8. 8

    Remove the pan from the heat. Add the cooked pasta and 1 cup of the reserved pasta water to the skillet, and toss to combine. Season the mixture with salt and pepper to taste.

  9. 9

    Transfer the pasta to a greased 9-inch x 13-inch casserole dish.

  10. 10

    Sprinkle the mozzarella and parmesan cheese over the pasta.

  11. 11

    Cover the baking dish with foil and place it on the middle rack of the oven. Bake the dish for 15 minutes and remove the cover. Continue to bake until the pasta is warmed through and the cheese is golden brown and bubbling, about 15 minutes.

  12. 12

    Remove the dish from the oven and rest for 5 minutes before serving. Top the pasta al forno with the chopped parsley and serve with Parmesan cheese for garnishing.

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