Pasta al Forno recipe is a true classic of Italian cuisine, enjoyed from the northern regions to the southern tip of Italy. The ingredients are quite similar to those used in Lasagna Bolognese. However, instead of layering the ingredients, we mix short pasta, like rigatoni, penne, or conchiglie, with the rich sauce before baking.
The recipe can vary depending on where it's made in Italy, with each region adding its own special touch. For example, in southern Italy, it's common to add hard-boiled eggs, fried meatballs, and local cheeses like provolone or caciocavallo. In this version, I’m sharing a classic recipe that features Bolognese sauce, creamy béchamel, and diced mozzarella.
Pasta al Forno is the perfect dish for Sunday lunches or special occasions. It’s rich, satisfying, and easy to make in large quantities, making it a favorite for everyone!
There are two important tips for perfect pasta al forno: First, be sure to cook the pasta very al dente, even two or three minutes less than what the package suggests. This will prevent it from becoming too soft while baking. Second, don’t be shy with the sauce—more is better!
Now, let's go through the simple steps to prepare this delicious pasta al forno recipe!
Ingredients
Prep Time: 30 Min | Cook Time: 2 Hours and 30 Min (including the cooking time for Bolognese sauce) | Servings: 4
For Bolognese Sauce (Ragu alla Bolognese)
- 300 g (10 oz) of coarsely ground beef
- 150 g (5 oz) of sliced pancetta (you can replace pancetta with minced pork)
- 300 g (1 1⁄4 cup) of tomato passata or crashed peeled tomato
- 1 small carrot
- 1 celery stalk
- 1 small onion
- 100 ml (~1⁄2 cup) of dry white wine
- 100 ml (~1⁄2 cup) of whole milk
- 300 ml (1 ¼ cup) of meat broth
- 3 tablespoons of extra virgin olive oil
- salt to taste
- freshly ground black pepper to taste
For Bèchamel Sauce
- 1 liter (4 cups) of fresh whole milk
- 100 g (3.5 oz - ~1 stick) of unsalted butter
- 100 g (3.5 oz - ⅔ cup) of all-purpose flour
- ½ teaspoon of salt
- freshly grated nutmeg
Other Ingredients
- 350 g (10 oz) of Rigatoni pasta or other short durum wheat pasta such as Penne, Mezze Maniche or Conchiglie)
- 200 g (7 oz) of Mozzarella cheese
- 100 g (1 cup) of grated Parmigiano Reggiano
Instructions
The Meat Sauce (Bolognese)
First you need to prepare the bolognese sauce, this delicious meat sauce made of ground meat and tomato. You can make this sauce even 1 or 2 days in advance and store it in the refrigerator.
For the full recipe, with more details, information and tips, read how to make Bolognese sauce recipe.
Step 1) - Start by finely chopping the carrot, celery, and onion. The finer, the better. Set these aside. Next, finely chop the pancetta with a sharp knife or use a food processor.
Place the minced pancetta in a saucepan and cook over medium heat for about 5 minutes, stirring occasionally with a wooden spoon.
Add the extra virgin olive oil and the chopped vegetables. Stir and cook over medium heat for another 5 minutes.
Step 2) - Then, add the ground beef.
Cook the beef for 5 minutes over medium-high heat, stirring frequently. Turn the heat to high, add the white wine, and stir until it evaporates.
Step 3) - Next, add the tomato passata, cover the pan with a lid, and let it simmer on low heat for about 2 hours. If the sauce becomes too dry, add a bit of meat broth. Towards the end, add the milk to reduce the tomato's acidity. Season with salt and pepper.
The Bolognese sauce is ready when it has a rich, oily, and creamy texture on the surface.
The Bechamel
While the Bolognese sauce is cooking, make the béchamel.
For the full recipe, with more details, information and tips, read how to make Bechamel Sauce recipe.
Step 1) - In a saucepan, melt the butter over low heat. Add the flour through a sieve while quickly whisking to combine. Cook for 30 seconds to 1 minute, stirring constantly, until the mixture (called roux) turns a light golden color. Set aside.
Step 2) - In a separate pan, heat the milk until warm, but don’t let it boil. Slowly pour the warm milk into the roux, whisking continuously to avoid lumps. Once all the milk is added, return the saucepan to low heat. Keep stirring until the sauce thickens, about 10 to 15 minutes. You’ll know it’s ready when it coats the back of a wooden spoon.
Finally, season with a pinch of salt and grated nutmeg to taste.
Combine the Ingredients and Make The Pasta al Forno
Step 1) - Start by bringing a large pot of lightly salted water to a boil. Add the pasta to the pot and cook it until it is al dente, meaning it should still have a little bite to it. Once done, drain the pasta and transfer it to a large bowl.
Tip: Be sure to cook the pasta for two to three minutes less than the time indicated on the package. This is important because the pasta will continue to cook in the oven, and you don’t want it to become too soft by soaking up too much sauce.
Step 2) - While the pasta is cooking, cut the mozzarella into small cubes. Set it aside so it’s ready to be mixed in later. Drain the pasta and lace it in a large bowl.
Step 3) - Next add the meat sauce and béchamel to the pasta in the large bowl. Mix everything together well, making sure the pasta is fully coated with both sauces.
Tip: Save a little bit of the ragu and béchamel sauce for later. You’ll use them for the final layer on top of the pasta before baking.
Step 4) - Add the cubed mozzarella and some grated Parmigiano Reggiano to the bowl. Mix everything thoroughly so the cheese is evenly distributed throughout the pasta.
Step 5) - Pour the pasta, now mixed with sauces and cheese, into a baking dish. Spread it out evenly. Then, take the reserved ragu and béchamel sauces and spoon them over the top of the pasta. Finish it off by generously sprinkling the surface with more grated cheese.
Tip: The Parmigiano cheese will melt and create a deliciously crunchy, golden crust on top of the baked pasta.
The Baking
Step 6) - Preheat your oven to 180°C (356°F). Bake the pasta for about 15 minutes. Then, raise the oven temperature to 200°C (392°F) and bake for another 5 minutes, or until you see a golden, crispy crust form on the top.
Tip: Once the pasta is done baking, take it out of the oven and let it rest for about 5 minutes. This will allow the pasta to settle and the flavors to meld together. After it has rested, serve and enjoy your delicious pasta al forno!
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Storage
You can store leftover pasta al forno made with maccheroni in the refrigerator for up to two to three days. Just cover it well or transfer it to an airtight container.
If you prefer, you can also freeze the pasta al forno, either in individual portions or as a whole dish. When you’re ready to bake it, make sure to thaw it in the refrigerator first for best results.
Another option is to prepare the pasta al forno with meat sauce the day before and simply bake it in the oven right before serving. This way, you can have it ready to go for a quick and easy meal.
Variations
This traditional dish has many variations. Let's see some of them:
- Classic Version: The recipe provided is a classic take, similar to lasagna Bolognese, but with the added richness of mozzarella cheese.
- Summery Variation: For a lighter, quicker version, use a simple tomato sauce mixed with béchamel, mozzarella, and fresh basil.
- Southern Italian Twist: In Southern Italy, it's common to add fried meatballs and sliced hard-boiled eggs to the sauce, making it a hearty, one-pot meal.
- Customize to Your Taste: Feel free to create your own variations. You can make a “white” version without tomato sauce, using ham and cheese, or go vegetarian by adding cooked vegetables.
Tips
- Cook Pasta Al Dente: Pasta should be very al dente, as it will continue to cook in the oven. This prevents it from becoming mushy.
- Generous Seasoning: Be generous with the sauce to avoid dry pasta. The final result should be crispy on top, but soft and melty inside.
- Use the Right Pasta: Stick to short, durum wheat pasta like rigatoni or penne, which holds up well during baking. Fresh pasta and long shapes like spaghetti aren't suitable for this dish.
Recipe Card
Pasta al Forno: Classic Italian Recipe
Ingredients
For Bolognese Sauce
- 300 g beef - 10 oz, ground
- 150 g pancetta - 5 oz or minced pork
- 300 g tomato passata - 1 ¼ cup or crashed peeled tomato
- 1 carrot - small
- 1 celery stalk
- 1 onion - small
- 100 ml dry white wine - ~½ cup
- 100 ml milk - ~½ cup
- 300 ml broth - 1 ¼ cup, made with meat
- 3 tablespoons olive oil - extra virgin
- salt - to taste
- black pepper - to taste
For Bèchamel Sauce
- 1 liter milk - 4 cups
- 100 g butter - ~1 stick, unsalted
- 100 g flour - ⅔ cup
- ½ teaspoon salt
- nutmeg - grated
Other Ingredients
- 350 g pasta - 10 oz, Rigatoni, Penne, Mezze Maniche or Conchiglie
- 200 g Mozzarella cheese - 7 oz
- 100 g Parmigiano Reggiano - 1 cup, grated
Instructions
The Meat Sauce (Bolognese)
- Start by finely chopping the carrot, celery, and onion. The finer, the better. Set these aside. Next, finely chop the pancetta with a sharp knife or use a food processor.
- Place the minced pancetta in a saucepan and cook over medium heat for about 5 minutes, stirring occasionally with a wooden spoon.
- Add the extra virgin olive oil and the chopped vegetables. Stir and cook over medium heat for another 5 minutes.
- Then, add the ground beef.
- Cook the beef for 5 minutes over medium-high heat, stirring frequently. Turn the heat to high, add the white wine, and stir until it evaporates.
- Next, add the tomato passata, cover the pan with a lid, and let it simmer on low heat for about 2 hours. If the sauce becomes too dry, add a bit of meat broth. Towards the end, add the milk to reduce the tomato's acidity. Season with salt and pepper.
The Bechamel
- In a saucepan, melt the butter over low heat. Add the flour through a sieve while quickly whisking to combine.
- Cook for 30 seconds to 1 minute, stirring constantly, until the mixture (called roux) turns a light golden color. Set aside.
- In a separate pan, heat the milk until warm, but don’t let it boil. Slowly pour the warm milk into the roux, whisking continuously to avoid lumps.
- Once all the milk is added, return the saucepan to low heat. Keep stirring until the sauce thickens, about 10 to 15 minutes. You’ll know it’s ready when it coats the back of a wooden spoon.
- Finally, season with a pinch of salt and grated nutmeg to taste.
Combine the Ingredients and Make The Pasta al Forno
- Start by bringing a large pot of lightly salted water to a boil. Add the pasta to the pot and cook it until it is al dente, meaning it should still have a little bite to it. Once done, drain the pasta and transfer it to a large bowl.
- While the pasta is cooking, cut the mozzarella into small cubes. Set it aside so it’s ready to be mixed in later. Drain the pasta and lace it in a large bowl.
- Next add the meat sauce and béchamel to the pasta in the large bowl. Mix everything together well, making sure the pasta is fully coated with both sauces.
- Add the cubed mozzarella and some grated Parmigiano Reggiano to the bowl. Mix everything thoroughly so the cheese is evenly distributed throughout the pasta.
- Pour the pasta, now mixed with sauces and cheese, into a baking dish. Spread it out evenly. Then, take the reserved ragu and béchamel sauces and spoon them over the top of the pasta. Finish it off by generously sprinkling the surface with more grated cheese.
- Preheat your oven to 180°C (356°F). Bake the pasta for about 15 minutes. Then, raise the oven temperature to 200°C (392°F) and bake for another 5 minutes, or until you see a golden, crispy crust form on the top.
- Once the pasta is done baking, take it out of the oven and let it rest for about 5 minutes. This will allow the pasta to settle and the flavors to meld together. After it has rested, serve and enjoy your delicious pasta al forno!
Phebes says
This is great and we all loved the meal!
I did modify a little by using Chianti (red) in place of white white wine.