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    Home » All Recipes » Pasta

    Pasta Al Forno

    Published on Jan 31, 2019 by Jim · Updated on Jan 27, 2023 · As an Amazon Associate I earn from qualifying purchases. · 25 Comments

    Jump to Recipe Jump to Video Print Recipe

    Pasta al forno (baked pasta) is a meal that the whole family will love!  The melty mozzarella, hearty meat sauce, and substantial rigatoni are baked to perfection, making the ultimate comfort food dish!  It's hard to think of food more hearty and warming than oven baked pasta.  Everyone loves it!  I really have never heard anyone say that they don't.  But I'm sure there's someone out there who doesn't.  This recipe is for 99.99% that do.

    Finished pasta al forno overhead shot.

    What is pasta al forno?

    Pasta al forno is oven-baked pasta.  There are many variations such as red sauce or in bianca. 

    Some use meat sauce with ground pork, beef, and veal.  Others are non meat with block mozzarella, fresh mozzarella and/or a bechamel sauce.  Many types of pasta can be used such as rigatoni, penne, and ziti.

     

    This recipe is for rigatoni al forno.  Rigatoni is my number one choice for a baked pasta recipe. 

    It's a big pasta with ridges that hold the sauce and cheese so well.  You really can't go wrong though with any short pasta, so if in a pinch, use what you have or what you like!

    Baked pasta in cast iron pan with bread in background.

    How to make it

    Each number corresponds to the numbered written steps below.

    1. Picture of some but not all of the ingredients.
    2. Grate the pecorino and cube the mozzarella cheese.

    Pasta al forno process shot collage group number one.

    1. Chop the onion and garlic.
    2. Crush the San Marzano plum tomatoes by hand.  Alternatively, pulse blend for a second.
    3. Heat a large saucepot or dutch oven to medium heat and saute the onions in ¼ cup olive oil for 5 minutes until almost translucent.  Add the garlic and saute for a couple of minutes more.
    4. Next, add the ground beef and pork and spread around the pan.

    Recipe process shot collage group number two.

    1. Brown the meat.  Break it up with a wooden spoon to avoid having any large pieces.
    2. After the meat is cooked through (about 10-15 minutes), add the tomato paste.
    3. Cook the paste for 5 minutes mixing it into the meat thoroughly.  Add the ½ cup of white wine and cook for 5 minutes more.
    4. Add the plum tomatoes to the pot and stir it all together.  Let the sauce cook for at least 30-60 minutes, stirring every 15 minutes or so, the longer the better.  Simmer it on low heat with the lid partially open.  Cracking the lid allows slow evaporation that thickens the sauce.

    Recipe process shot collage group number three.

    1. Taste test the sauce and adjust salt, pepper, and crushed red pepper if desired.  At this step, I add salt only.  Do not go overboard as there will be a lot of salty cheese being added to the rigatoni al forno.
    2. Boil pasta and undercook it even slightly more than "al dente".  The reason for this is if you use fully cooked pasta and bake it for another 30-40 minutes it will become overcooked and too soft.  Place 3 cups of the meat sauce in a large bowl.
    3. Mix the "al dente" rigatoni into the bowl with the 3 cups of sauce.
    4. Use a baking dish or cast iron pan and oil the bottom with a couple of tablespoons of olive oil.  Use a paper towel to get the oil fully coated.  Next, add a ladle of sauce to the bottom of the pan and spread it around evenly.  Top with the first layer of pasta.

    Recipe process shot collage group number four.

    1. Spread half the cubes of mozzarella around and sprinkle a ¼ cup of the pecorino on top.
    2. Again add another layer of pasta.  Add a little bit more sauce on top, then add the other half of mozzarella and another ¼ cup of pecorino.  A drizzle of olive oil is never a bad idea.  Bake in the oven for 30-35 minutes at 375f or until the rigatoni al forno is bubbly.

    Pasta al forno on table with bread and grated cheese.

    After removing the baked pasta from the oven make sure to serve with more grated cheese, all of that delicious sauce and a good loaf of Italian bread. 

    This Via Carota insalata verde would be perfect to pair with this meal.

    Substitutions and additions

    • no meat - Of course it's fine to omit the meat, especially if time is short.  I would recommend using more garlic and some fresh basil to add some nice flavor for a quick pasta bake.  I do feel the meat adds such a depth of flavor and the longer it cooks the better the sauce tastes, so if you have the time go for the meat sauce low and slow.
    • bechamel sauce - Love this addition - I especially like it with a pinch of nutmeg in a pasta bake.
    • ricotta - Absolutely delicious addition.  Normally I make a similar dish to this with ricotta added in.  I call it my meatless baked ziti.  Most Italians in America have their own version as well.  My family and especially my kids understand the difference when Daddy is making one versus the other.

    How to make a good sauce

    I believe the secret to making any type of great sauce is to leave the spice cabinet alone. 

    All sauces start with good whole San Marzano plum tomatoes or fresh ones from the garden. 

    Good olive oil, sometimes garlic, onion, fresh basil, oregano, salt, pepper, and not much else.  I rarely use dried herbs, as I love to let the fresh ingredients do the talking.

    For the sauce in this rigatoni al forno recipe, the meat is the main flavoring agent. 

    The longer it cooks, the tastier the sauce will become.  A little wine (I used white)  is good as well.  Use red if you like and it will give a delicious flavor all its own. 

    I often use red wine for my Sunday gravy.  Meatballs, braciole, sausages, sometimes pork chops and chicken wings are added to make the sauce unbelievable!

    One last thing, and I really should make a larger FAQ.  Sip and Feast does not use jarred sauce ever. 

    It was a struggle for me to decide whether to put up pizza recipes with store-bought pizza dough or exclusively homemade pizza dough recipes. 

    I opted for both simply because I do believe you can get great results with store-bought dough.  However, I personally believe you can not get good results with jarred sauce.

    One last thing.  In the time it takes to heat up jarred sauce, you could be halfway through making a quick 15-minute marinara.

    More baked pasta recipes

    • Baked penne with Italian sausage - Penne, mozzarella, ricotta, and Pecorino tossed with a sausage sauce and baked until bubbly.
    • Baked ziti with meatballs - Tiny meatballs, pasta, ricotta, mozzarella, Pecorino, and marinara.
    • Creamy mushroom pasta bake - Roasted mushrooms, spinach, thyme, fontina, ricotta, and just a hint of nutmeg.
    • Baked butternut squash pasta - Butternut squash and sage with penne, mozzarella, and Parmigiano Reggiano.
    • Classic Italian-American lasagna - Meat ragu with Layers of pasta, herbed ricotta, and mozzarella.
    • Spinach lasagna rolls with white sauce - Mozzarella, creamy ricotta, and spinach with a bechamel sauce.
    • Four cheese manicotti - Creamy ricotta, mozzarella, Pecorino, and Parmigiano Reggiano form the ultimate 4 cheese filling. 
    • Spinach ricotta stuffed shells - Ricotta and spinach filling with meat sauce.

    If you’ve enjoyed this pasta al forno recipe or any recipe on this site, we want to know so tell us in the comments below.  We would love to hear how you did and it’s nice to show others as well.  Thanks!

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    Pasta al forno featured image.

    Pasta Al Forno

    5 from 9 votes
    Prep Time: 10 mins
    Cook Time: 1 hr
    Total Time: 1 hr 10 mins
    Servings: 4
    Print Pin Rate
    Author: James

    Ingredients

    • 1 pound ground beef
    • 1 pound ground pork
    • 3 28 ounce can plum tomatoes
    • 1 6 ounce can tomato paste
    • 1 medium onion
    • 2 cloves garlic
    • ½ cup dry white wine
    • ¼ cup olive oil
    • 1 pound rigatoni
    • 1 pound mozzarella
    • ¾ cup pecorino

    Instructions

    • Grate pecorino cheese and cube the block mozzarella.  Chop onion and mince garlic.  Crush the plum tomatoes by hand or pulse blend for 1-2 seconds.
    • In a large sauce pan on medium heat saute onions for 5 minutes in ¼ cup olive oil or until translucent.  Add the garlic and saute for 2 minutes more. 
    • Add ground beef and pork to pot and brown for 10-15 minutes until cooked through.  Break up any large pieces with wooden spoon.  Next, add the tomato paste and cook for 5 minutes more, mixing it all together. 
    • Add the ½ cup of wine and cook for 5 more minutes.  Add crushed plum tomatoes to pot and stir it all together.  Once sauce starts bubbling turn heat to low and simmer for 30 plus minutes, the longer the better.  Leave the pot partially covered while cooking and stir every 15 minutes to avoid sticking.
    • After the sauce has been simmering for a while boil pasta to "al dente" in salted (2 Tbsp kosher salt per gallon) water.  Taste test the sauce and make any changes to salt or pepper if needed.  Place 3 cups of the sauce in a large bowl with the cooked pasta and mix well. 
    • Lightly oil a large baking dish and place a ladle of sauce on the bottom.  Layer some of the pasta on top.  Add half the cubed mozzarella and ¼ cup of the pecorino all over.  
    • Repeat with more pasta, a little bit of sauce, the remaining mozzarella and another ¼ of pecorino.  Bake in a 375f oven for 30 minutes or until bubbly.  Serve with Italian bread, extra sauce, and grated pecorino. Enjoy!

    Notes

    • Makes 4 large or 6 good size servings.
    • Make sure to taste test the sauce and adjust if necessary.  Salt was kept down because of the added pecorino cheese.
    • If the tray looks a little dry before baking, add another ladle of sauce.  Nothing has to be exact in this dish!
    • There will be a lot of sauce left over.  Around 4 cups most likely depending on simmering time.  Serve with crusty bread for dipping and ladle it over the plated dishes for anyone who likes more sauce.  
    • The remaining sauce can be frozen for 4-6 months.

    Nutrition

    Calories: 811kcal | Carbohydrates: 84.5g | Protein: 56.2g | Fat: 26.7g | Cholesterol: 190mg | Sodium: 600mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast
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    Reader Interactions

    Comments

    1. Valentina

      February 04, 2019 at 11:39 pm

      5 stars
      There's something so perfect and comforting about baked pasta. I especially love the bits of pasta that become crispy in the oven, and your ingredient list sounds delicious! I'm and definitely in the 99.99% that would LOVE this!

      Reply
      • James

        February 05, 2019 at 11:03 pm

        Thanks so much Valentina. I love those bits too, I feel if you don't see them, it needs to go back in the oven for a few minutes!

        Reply
    2. Jessica

      June 06, 2019 at 8:03 pm

      Do you crush the tomatoes in the juice it comes in or do you srain them and then crush them?

      Reply
      • James

        June 06, 2019 at 9:22 pm

        I always just crush them in the juice in a big bowl.

        Reply
    3. TD

      August 28, 2021 at 11:59 am

      5 stars
      Love your 'honest' recipes.

      Reply
      • Jim

        August 29, 2021 at 9:43 am

        Thank you very much!

        Reply
    4. cindy barnes

      October 13, 2021 at 4:14 pm

      This recipe looks delicious! I have a question pertaining not to this recipe, but another you mentioned, Sunday Gravy, where you added meats to the sauce. You said you oftentimes use chicken wings, which would give the sauce amazing flavor, but how do you make sure the bones are all out of the sauce before serving? We have a little one dining with us often, so asking for him. Thanks so much! And thank you for sharing your wonderful, simple and delicious recipes with us!

      Reply
      • Jim

        October 14, 2021 at 1:08 pm

        Thanks! For chicken wings, they can be added for only the last 40-50 minutes or so. If you're worried, you can ladle some of the sauce into a smaller pot and place the wings in there. Once cooked through and tender pull them out and plate all the other meats and add that chicken wing sauce back to the large pot. Hope that makes sense.

        Reply
    5. Catherine Dilworth

      March 22, 2022 at 7:17 pm

      5 stars
      Hi, James - It came out great! I used Pinot Grigio for the wine, I prefer its light taste. The dish was picture-perfect after taking it out of the oven. Thank you for your recipe and video.

      Reply
      • Jim

        March 22, 2022 at 10:07 pm

        Hi Catherine. Really glad it was a hit. Thanks for the comment!

        Reply
    6. John

      April 03, 2022 at 1:07 pm

      5 stars
      This sauce recipe has been my go to since I first watched the video on youtube last November.

      Reply
      • Jim

        April 04, 2022 at 10:43 am

        Hey, John. Glad you like it and thanks for the comment. Also, thank you for watching my videos!

        Reply
    7. Shane

      June 05, 2022 at 7:38 pm

      5 stars
      This is the first of your recipes I made. I followed the instructions from your YouTube videos. It’s my favorite so far. I love the meat sauce. It was delicious. Your method of teaching how to cook your recipes is superb. Thank you.

      Reply
      • Jim

        June 06, 2022 at 9:41 am

        Hi Shane, thanks for watching the videos and for the feedback. Really appreciate it. Happy you liked the al forno recipe as well!

        Reply
    8. Susan

      September 04, 2022 at 8:43 pm

      Made it tonight! Absolutely delicious! Can’t wait for leftovers tomorrow! Thanks for one of many great recipes!

      Reply
      • Jim

        September 05, 2022 at 8:54 am

        Hi Susan, I'm so happy you liked the al forno! Enjoy the leftovers!

        Reply
    9. Teresa Collins- North Carolina

      October 31, 2022 at 12:36 pm

      5 stars
      This is the only meat sauce I use now. I also make it without meat. I will never ever eat sauce from a jar again. Thank you for these delicious recipes. I enjoy watching your videos too.

      Reply
      • Jim

        October 31, 2022 at 3:12 pm

        Hi Teresa, thanks for the comment and so happy you like the recipe!

        Reply
    10. Linda

      November 06, 2022 at 4:02 pm

      5 stars
      I agree with your add on comment.
      You can buy a very good pizza dough from an Italian bakery and make your pizza at home. It’s not worth making pizza dough from scratch.
      On the other side, no store bought pasta sauce out there compares to homemade. None of them.

      Reply
    11. Kia

      December 25, 2022 at 10:56 am

      5 stars
      I just made the meat ragu last night for dinner tonight (christmas) and the taste test was delicious. I made a few changes based on what our family likes, I added a head of roasted garlic instead of chopped garlic, I used Pinot noir instead of white wine, a little fresh basil, and I added two chopped carrots. I planned on making lasagna tonight for Christmas dinner and I have my big pot of meat sauce ready and panicked when I realized I forgot ricotta cheese during my shopping trip. With it being Christmas and nothing being open, this pasta Al forno recipe is now my lifesaver to keep Christmas dinner special. You are my new hero! Merry Christmas and Happy Holidays!

      Reply
      • Jim

        December 26, 2022 at 10:25 am

        Hi Kia, I'm so happy you enjoyed this one and that you made a few tweaks to make it your own! Merry Christmas to you!

        Reply
    12. Louise

      January 04, 2023 at 1:48 pm

      Can we add ricotta to this bake?
      I’m thinking of adding dollops here and there
      I’m only asking so I can use up the tub I have in the fridge
      Do you think I should grate some nutmeg on the ricotta as I’m reading a lot of recipes call for ricotta and nutmeg

      Thanks for these life saving recipes!
      So easy and comforting!

      Reply
      • Jim

        January 04, 2023 at 5:30 pm

        Hi Louise, yes, you can use ricotta in the al forno. You can grate some nutmeg on this if you'd like but I haven't tried it in this particular recipe so can't say for certain. I usually use nutmeg in cream sauces without tomato, like in my creamy mushroom pasta bake. But give it a try if you'd like and let us know how it turns out!

        Reply
    13. Debbie Ries

      March 31, 2023 at 11:27 am

      5 stars
      Simple and absolutely delicious! Will definitely make again!

      Reply
      • Jim

        March 31, 2023 at 2:10 pm

        Hi Debbie, so happy you enjoyed this and thanks for the comment!

        Reply

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    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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