Pasta al Forno: The Ultimate Italian Baked Pasta Dish
Pasta al forno, a beloved Italian classic, is a comforting and indulgent dish that combines rich tomato sauce, savory meatballs, creamy béchamel sauce, and gooey cheese, all baked to perfection. Whether you’re serving it at a family gathering, a cozy weeknight dinner, or a festive occasion, this hearty recipe is sure to please everyone at the table. Below is a step-by-step guide on how to prepare this delicious pasta bake, ideal for serving 10 people.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni | 600g |
| Eggs | 4 |
| Parmigiano Reggiano DOP (grated) | 300g |
| Scamorza (or provola), cut into cubes | 300g |
| Ground pork (maiale) | 250g |
| Sausage (salsiccia), removed from casing | 150g |
| Parmesan (grated) | 100g |
| Bread (preferably stale), crumbled | 100g |
| Fresh parsley, chopped | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Ground nutmeg | pinch |
| Tomato passata (pureed tomatoes) | 1 liter |
| White onions, chopped | 1 |
| Garlic cloves, crushed | 1 |
| Extra virgin olive oil | 4 tablespoons |
| Fresh basil leaves, chopped | 5 leaves |
| Whole milk | 1 liter |
| All-purpose flour (00 flour) | 80g |
| Butter | 80g |
Instructions
1. Prepare the Meatballs
Begin by preparing the meatballs, which will be the flavorful heart of your pasta al forno. Start by slicing the sausage in half and chopping it roughly with a knife. In a large mixing bowl, combine the ground pork, sausage, grated Parmigiano Reggiano, chopped parsley, and crumbled bread (which you can make by processing the bread in a food processor). Crack in two eggs to bind the mixture together, and season generously with salt, black pepper, and a pinch of ground nutmeg. Mix the ingredients thoroughly until well combined.
Next, with your hands, form small meatballs about 10 grams each. You should end up with around 70 meatballs. Set them aside on a plate as you move on to the next steps.
2. Make the Tomato Sauce
In a large pan, heat the extra virgin olive oil over medium heat. Once hot, add the chopped onion and crushed garlic. Sauté until the onion becomes translucent and the garlic releases its fragrant aroma. Add the tomato passata (pureed tomatoes), season with salt and black pepper, and stir. Let the sauce simmer gently over low heat with the lid on for about 30 minutes, stirring occasionally.
While the sauce is cooking, heat a separate pan with a little olive oil and carefully fry the meatballs until golden brown on all sides. Once cooked, add the meatballs to the simmering tomato sauce and allow them to cook together for an additional 15 minutes, which will allow the flavors to meld.
After the cooking time, remove the garlic clove from the sauce, adjust the seasoning with salt and pepper if needed, and stir in the chopped fresh basil leaves. Let the sauce cool slightly.
3. Prepare the Eggs and Scamorza
While the sauce is simmering, hard-boil the four eggs. To do this, place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for about 8-10 minutes. Transfer the eggs to a bowl of cold water to cool down. Once cooled, peel the eggs and slice them into thin rounds.
Cut the scamorza cheese into cubes or strips, depending on your preference. Set both the eggs and cheese aside for later use.
4. Make the Béchamel Sauce
Now it’s time to prepare the creamy béchamel sauce that will add richness and smooth texture to the pasta al forno. In a medium saucepan, heat the whole milk over low heat until it’s warm, but not boiling. In a separate pan, melt the butter over low heat. Once melted, add the flour gradually, stirring constantly with a whisk to avoid lumps. Continue to cook the mixture (called a roux) over low heat for a couple of minutes until it turns a light golden color.
Slowly add the warm milk to the roux, a little at a time, whisking constantly to ensure smoothness. Add a pinch of ground nutmeg and season with salt. Let the sauce cook over low heat for about 5-6 minutes, stirring frequently, until it thickens into a smooth, creamy consistency. Once done, transfer the béchamel to a bowl and cover it with plastic wrap to prevent a skin from forming on the surface.
5. Cook the Pasta
In a large pot of boiling salted water, cook the rigatoni pasta al dente according to the package instructions. Once cooked, drain the pasta, but save a cup of the pasta cooking water, which you might need to adjust the consistency of the sauce later.
6. Assemble the Pasta al Forno
Now that all the components are ready, it’s time to assemble the pasta al forno. Preheat your oven to 180°C (350°F) and grease a large baking dish with a little butter or olive oil.
Start by spreading a thin layer of béchamel sauce on the bottom of the baking dish. Next, layer in half of the cooked pasta, followed by half of the meatballs and tomato sauce, and half of the hard-boiled eggs. Sprinkle over half of the scamorza cubes, then top with a generous amount of grated Parmigiano Reggiano.
Repeat the layers by adding the remaining pasta, followed by the remaining meatballs and sauce, eggs, and scamorza. Finish off with a final layer of béchamel sauce and a final sprinkling of Parmigiano Reggiano on top.
7. Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbling. This will give the pasta al forno its signature crispy, cheesy top.
8. Serve
Allow the pasta to rest for about 10 minutes after removing it from the oven. This will help the layers set and make it easier to slice. Serve the pasta al forno hot, garnished with extra fresh basil if desired.
Tips for the Perfect Pasta al Forno
- Use quality cheese: For the best flavor, opt for high-quality Parmigiano Reggiano DOP and scamorza. The cheese melts beautifully and imparts a rich, creamy flavor to the dish.
- Meatball alternatives: If you prefer, you can use ground beef or chicken instead of pork for the meatballs. You can even skip the meatballs and just use the tomato sauce and cheese for a vegetarian version.
- Make-ahead: Pasta al forno can be made in advance and stored in the refrigerator for up to 2 days. Just reheat in the oven before serving. It’s even better the next day when the flavors have had more time to meld.
- Add vegetables: You can incorporate vegetables like sautéed spinach, zucchini, or mushrooms into the sauce for extra flavor and nutrition.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 28g |
| Carbohydrates | 60g |
| Fat | 20g |
| Saturated fat | 10g |
| Fiber | 3g |
| Sugar | 6g |
| Sodium | 720mg |
Pasta al forno is a classic Italian comfort food that combines hearty flavors and satisfying textures. Whether you’re preparing it for a special occasion or a cozy dinner at home, this dish is sure to impress. With layers of pasta, meatballs, rich tomato sauce, creamy béchamel, and melty cheese, it’s a meal that brings warmth and joy to every bite. Enjoy!
