Here’s a classic Italian Pasta al Forno (baked pasta) recipe—comforting, cheesy, and perfect for family meals. This version is traditional Southern-Italian style with a rich tomato–meat sauce, mozzarella, and a crunchy baked top.
Pasta al Forno (Italian Baked Pasta)
Serves: 6
Prep time: 25 min
Cook time: 45–60 min
Ingredients
For the sauce
2 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, minced (optional)
300 g (10 oz) ground beef or mixed pork/beef
700 ml (24 oz) tomato passata or crushed tomatoes
Salt & black pepper to taste
1 tsp sugar (optional, to balance acidity)
Fresh basil or oregano (optional)
For the pasta
500 g (1 lb) short pasta: rigatoni, ziti, or penne
200 g (7 oz) mozzarella, diced or shredded
80 g (¾ cup) grated Parmigiano or Pecorino
2–3 tbsp breadcrumbs (optional)
Olive oil for greasing
Optional add-ins (traditional variations)
Hard-boiled eggs, sliced
Italian sausage pieces
Cubes of provola or scamorza cheese
Small meatballs (“polpettine”)
Instructions
1. Make the sauce
1. Heat olive oil in a large pan.
2. Add onion and sauté until soft. Add garlic if using.
3. Add ground meat and cook until browned.
4. Pour in the tomato passata, season with salt, pepper, and herbs.
5. Simmer for 20–30 minutes, until thick and rich.
2. Cook the pasta
1. Bring salted water to a boil.
2. Cook pasta to very al dente (2–3 min less than package directions).
3. Drain, then toss with a bit of sauce so it doesn’t stick.
3. Assemble
1. Preheat oven to 190°C / 375°F.
2. Grease a large baking dish with olive oil.
3. Spread a thin layer of sauce on the bottom.
4. Add half the pasta.
5. Add mozzarella, a big sprinkle of Parmigiano, optional add-ins.
6. Add more sauce, then top with remaining pasta.
7. Cover with remaining sauce, more cheese, and breadcrumbs for crunch.
4. Bake
Bake 25–30 minutes, until bubbly and golden on top.
Optional: broil for 2–3 minutes for extra crispiness.
Let rest 10 minutes before cutting and serving.
Tips for the best Pasta al Forno
Undercook the pasta so it finishes cooking in the oven.
More sauce > less — baked pasta dries out otherwise.
Use mozzarella cubes, not fresh wet slices, to avoid excess moisture.
Resting time helps it set and slice beautifully.
If you want, I can also give you: A vegetarian version
A lighter version
A super-cheesy version
A 100% traditional Sicilian version
