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If you’re craving a big warm hug in the form of a rich, cheesy pasta dish, this authentic Pasta al Forno recipe is just what you need! Straight from the heart of Italy, al forno style means “from the oven” – and this oven-baked pasta is downright swoon-worthy.
Imagine pillowy rigatoni tubes tossed in a hearty tomato-meat sauce made with Italian sausage and ground pork. Then it’s blanketed in a heavenly blanket of melty mozzarella and salty pecorino romano cheese before being baked until bubbling and golden brown on top. This is rustic, homestyle Italian comfort food at its absolute finest!
What makes this the best Pasta al Forno you’ll ever have? It’s all about the creamy, saucy texture achieved from a little trick with the pasta cooking water. By reserving and adding that starchy liquid gold, your baked pasta emerges perfectly moist and sauce-enrobed rather than dry and clumpy. It’s true pasta al forno perfection in every cheesy, meaty bite.
The Origins of Pasta al Forno
Pasta al forno originates from southern Italy, particularly the regions of Campania, Calabria, Puglia, and Sicily.
It’s a classic oven-baked pasta dish made by combining cooked pasta with tomato sauce and cheese, then baking it until bubbling and crispy on top.
Ingredients
Pasta:
1 lb rigatoni or ziti pasta
2 tsp kosher salt plus more for salting water
Meat Sauce:
1 tbsp olive oil
1/2 yellow onion finely diced
3 garlic cloves minced
8 oz ground pork
6 oz Italian pork sausage casings removed
1 28oz can crushed tomatoes or tomato passata
1 tsp dried Italian seasoning
1/4 tsp red pepper flakes optional
1/4 cup fresh basil chopped
Kosher salt and black pepper to taste
Cheeses:
12 oz fresh mozzarella grated
2 oz pecorino romano cheese grated
Chopped parsley for garnish
Instructions
Continued on next page (page 2)
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