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Pasta al Forno


Pasta al Forno


Pasta al Forno, a baked pasta with a creamy cheese sauce, is delicious and easy to prepare. This step-

by-step recipe gives you detailed instructions on how to prepare this classic Italian dish.



1 pound rigatoni pasta


2 tablespoons olive oil

1 yellow onion, diced

3 garlic cloves, minced

1 pound Italian sausage

1 can (1 pound) tomato puree


1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon oregano

2 1/2 cups grated mozzarella cheese, divided

½ cup Parmesan cheese, grated


Pasta al Forno new york times recipes

How to Make Baked Pasta


In a large pot or saucepan, heat the olive oil over medium heat. Add the onion and cook for 3-4

minutes, then add the garlic and cook for another minute.

Add the sausage and crumble it with a spatula. Fry until brown, then drain the fat.

Add tomato puree, ¼ cup water, salt, pepper and oregano.Reduce heat and simmer for 30 minutes.


While the sauce is simmering, cook the pasta in plenty of salted water until almost al dente (slightly

uncooked). Measure out 1 cup of pasta water and set aside, then pour off the remaining water.

After 30 minutes, add the cooked pasta to the sauce along with 1 ½ cups of mozzarella and ½ cup of

pasta water. Stir and add the remaining pasta water only if the mixture is dry.Preheat the oven to 350

degrees F. Transfer the pasta mixture to a 9 x 13 inch baking dish and top with the remaining

mozzarella and Parmesan.

Bake the pasta for 25-30 minutes or until it begins to bubble and the cheese begins to brown.

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