In Spring, we pasta. In Summer, we pasta. In Autumn, we pasta. In Winter, we pasta al forno! Pasta al forno has all the crave-qualities of a bubbling, molten lasagna, but with half the work. This rich tomato-based recipe is made with Italian sausage and a speck of fennel seed to make it ping, run through with rigatoni and topped off with melty chewy cheese. Winter, I’m ready!
Beefy, rich and tomatoey, this baked ziti is another Italian al forno hero if you’re not a fan of pork.
Really you can eat al forno any time of year, but as the temperature drops, I want a meal that stays hotter for longer. Any oven-baked dish is perfect for that, retaining their heat longer than stove-top meals.
This is especially important to me now my kids are older and everyone seems to eat dinner at a different time!
Pasta al forno
Al forno means ‘to the oven’ and is a method of cooking, rather than a single recipe. The term can be applied to any oven-baked Italian dish or food; pizza, pasta, fish, vegetables (particularly eggplant) and bread, as a few examples.
Pasta al forno is the Italian equivalent of the ultimate comfort food: pasta bake. A traditional method during the Middle Ages in Southern Italy, where in towns and villages wood-fired ovens were communal, the al forno method made good use of yesterday’s leftover pasta.
Any odd bits of pasta, meat, vegetables and cheese would be thrown into a casserole dish and the whole pot marched over to the local oven for a quick blast in the furnace. And presto! Pasta al forno!
You can follow my pasta al forno recipe to the letter or use it as a guide and build your own pasta bake using what you have available.
Substitutions and variations
Pasta al forno is satisfying and comforting. I made this one with Italian sausage for my sausage-loving kids, and because store-bought sausages are quick and easy to work with.
But this recipe is wide open to deviation! The pasta, the sausage, the vegetables, the herbs and cheese can all be tinkered with to make your family’s favourite al forno recipe. Do what works best for you.
First of all, pasta shapes. Frilly, crimped, ruffled, or ridged work best. The sauce needs to cling to the pasta, and the pasta will be cooked twice. So, anything that is short and flamboyant in appearance, yet sturdy will suit your pasta bake.
Next, if sausage is off your menu, you can replace it with ground beef or pork. This will bring an intensely rich and meaty mouthful. Or make it ragú style with half minced beef and half minced pork.
For a meat-free version, go wild with roasted vegetables. I’ve used 3 different coloured peppers in this recipe already and for a vegetarian pasta bake, I would add zucchini and eggplants too.
Serving suggestions
The beauty of this Italian pasta bake is that it is a meal in itself. All the food groups are represented here!
But to stretch the servings a little further, accompany with a springy focaccia bread and green sides.
Vegetables like green beans with parmesan cheese or roasted parmesan broccoli balance the rich tomato sauce. Or Italian-style salads like Caprese or Panzanella bring the extra zing of lively fresh herbs to the table.
Recipe tips and notes
- Salt the boiling water before adding the pasta to it. This stops the pasta from getting sticky.
- The pasta will continue to cook in the oven, so it can be removed from the boiling water just before it’s done.
- I like a short, ridged pasta in a saucy bake. I’ve used rigatoni, the tubes and grooves are catch-all making every mouthful and flavour-packed one.
- I’m a big pasta geek and like to know what I’m eating. I could do a whole other blog on pasta shapes alone! Rigatoni means ‘ridged’, so it speaks for itself. But my second and third favourite pasta shapes for this recipe are mafalda meaning ‘little queens’ and casarecce meaning ‘homemade’. What are yours?
- A runny pasta sauce is no cause for alarm. The dish needs a decent amount of liquid in it before going in the oven, I add 250ml (1 cup) of pasta water to mine to prevent it from drying out. The pasta will absorb a lot!
- This is a super versatile recipe- don’t feel restricted by the ingredients. I’ve seen authentic versions with whole boiled eggs buried in it!
- For a thick, gut-busting variation akin to lasagna, add a layer of béchamel in place of the ricotta. You can lift the recipe from my chicken lasagna. Or make an elegant, simple and luxuriously creamy Alfredo sauce with 3 ingredients in 10 minutes.
Storage and leftovers
If you’re a habitual batch cook, this ones for you! Double up the recipe to eat one, freeze one.
While the ‘eat one’ goes in the oven, let the ‘freeze one’ cool. Once it’s completely cooled, cover in clingfilm and foil and freeze.
It will keep for up to 4 months. When you’re ready for it, defrost it in the fridge overnight and then cook in the oven as per the recipe instructions.
‘Eat one’ leftovers can be frozen too (if there are any!). Or they can be covered and refrigerated for up to 3 days. If it’s looking a little dry, add a splash of water before reheating in the oven.
More baked pasta recipes
- Layered Italian Baked Mac and Cheese
- Easy Stuffed Shells with Pesto and Tomato Beef Sauce
- Sausage Pasta Bake with Mozzarella
- Baked Penne alla Vodka with Meatballs
Pasta al Forno
Ingredients
- 3 bell peppers red, yellow or orange
- 1 white onion
- 2 tbsp olive oil divided
- 450 g / 1 lb pasta such as rigatoni
- 450 g / 1 lb Italian sausage casings removed
- 1 tsp fennel seeds
- 400 g / 14 oz canned chopped tomatoes
- 500 ml / 2 cups tomato passata or crushed tomates
- 4-5 basil leaves sliced or ½ tsp dried basil
- ½ tsp dried oregano
- 250 g / 8 oz ricotta cheese
- 150 g / 5 oz mozzarella cheese fresh mozzarella balls sliced or shredded mozzarella
- 2 tbsp grated Parmesan cheese
- Salt to taste
Instructions
- Preheat the oven to 225C/450F. Slice the bell peppers and onions and arrange on a large baking sheet, sprinkle with 1 tbsp of olive oil, toss and roast in the preheated oven for 20 minutes till slightly charred and cooked all the way through. Take the peppers out of the oven and turn the temperature down to 190C/375F.
- Set a large pot of water to boil and cook pasta according to package instructions.
- In a large pan heat 1 tbsp of olive oil, then add the Italian sausages with their casings removed, break up the sausage with a spoon and cook till browned, then add the fennel seeds and cook for 30 seconds longer to toast the seeds, pour in the chopped tomatoes, tomato passata and 1 cup/250ml water. (I usually rinse out the tomato can and dump the water into the pan.)
- Add in the basil, oregano and a pinch of salt, bring to a boil, then cover with a lid, lower the heat to medium low and simmer for 20 minutes.
- Drain the cooked pasta and reserve 1 cup water, add the pasta with the pasta water to the sauce and toss to coat.
- Add half of the pasta to a rectangular 9 inch X 13 inch baking dish, then top with a layer of ricotta cheese and a layer of roasted peppers and onions, add the second half of the pasta and top with sliced ball of mozzarella cheese or shredded mozzarella, scatter a few basil leaves all over and finish with a grating of Parmesan cheese all over. Baking in the preheated to 190C/375F oven for 20-23 minutes or until the cheese is bubbly and the pasta is heated through.