I love making Pasta al Forno, a classic Italian baked pasta recipe with penne, a rich tomato and meat sauce, and plenty of melted mozzarella. It is pure comfort food and always a family favorite.
If you like this recipe, you might like my Authentic Italian Baked Ziti or Creamy Pumpkin Pasta Sauce.
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Pasta al Forno is one of those Italian comfort food recipes that never fails to hit the spot. I love making this penne al forno with a rich tomato and meat sauce, lots of gooey mozzarella, and a golden gratinated top straight from the oven. It is the dish I turn to when I want something cozy and satisfying, and it always reminds me of Sunday family dinners.
You might also hear this dish called penne pasticciate, la pasta al forno, or simply an Italian pasta bake. No matter what you call it, the idea is the same—tender pasta baked with sauce and cheese until bubbly and golden.
I will walk you through exactly how long to bake pasta in the oven so it comes out perfectly every time. This al forno recipe is easy to make, incredibly delicious, and the kind of dish everyone at the table will love.
The recipe starts off with really great ragu’ (aka, Bolognese, or meat sauce). I am the sort of Italian mom that has some meat sauce already cooked up and in my fridge. It’s the only sauce you need for a cozy Sunday Italian lunch or for when your kids and friends stop by for dinner!
The next part of the recipe is cooking the pasta. The final part is to assemble the pasta with sauce and the cheeses. Bake it away, and you have an incredible pasta al forno!
If you're making a big Italian Christmas Day meal, this would make a cozy and comforting "primo" (first course). It's a little less fussy than making lasagne, and just as gratifying! Your house will smell divine while it's baking away!
What does pasta al forno mean?
Pasta al forno translates to “oven-baked pasta” in Italian. It refers to pasta dishes that are assembled with sauce, cheese, and sometimes other ingredients, then baked until golden and bubbly.
Ingredient Notes
This is the list to make the meat sauce, including the pasta, and the cheeses to assemble it all. You could make the meat sauce a few days ahead of time.
- Extra virgin olive oil: I always use a very good quality extra virgin olive oil to make my sauces.
- Carrots, onion, and celery: The 3 ingredients needed to begin the sauce in this easy-to-make soffritto.
- Ground beef: I used 80/20 ground beef.
- Pancetta: Optional addition.
- Red or White wine: Use whatever wine you have open. Either red or white is fine. It does evaporate while cooking and leaves a little flavor.
- Dried sage, rosemary and a bay leaf: This adds an aromatic flavor.
- San Marzano plum tomatoes: These form the base of the sauce, adding acidity and depth. You will be blending the tomatoes
- Tomato passata: Instead of canned tomatoes, use a jar of tomato passata.
- Bouillon: I sometimes add a spoonful of the bouillon paste, or you could add a bouillon cube. This is optional. And I don't always remember to do this step. Bouillon adds an extra dimension of flavor. There are recipes that say to use beef broth. I do not ever make my sauce with beef broth.
- Sea salt: Keep in mind: you won't need too much salt if you add in pancetta. Pancetta is salty, so start with ½ teaspoon of salt. Add more, to your taste.
- Freshly ground black pepper: These are used for seasoning and to bring out the flavors of the other ingredients.
- Pasta: try to find good quality "bronze die cut" pasta. You can find them now at all different kinds of markets and home goods stores. I used penne, sometimes I use rigatoni or ziti.
- Mozzarella cheese: I used a mozzarella block and cut it up in small pieces. You could use a good quality pre-grated. Either one will melt nicely. Avoid the pre-grated cheese because it contains preservatives to prevent clumping and this also means the cheese won’t melt as well.
- Pecorino Romano cheese: Buy a food quality pecorino. Grate your own, if you can find a nice one.
- Sea salt and freshly ground black pepper: the sauce will be seasoned and the cooking water for the pasta. But taste the pasta when it's all assembled and add more seasoning, if needed.
How to make baked pasta
Here is how to make this easy pasta al forno. There are 3 parts to the recipe. the full recipe is below!):
- Make the meat sauce
- Cook the pasta
- Assemble meat sauce, pasta, and cheeses
The recipe begins with a really nice ragu’ (aka, Bolognese or meat sauce). I usually have a container of homemade ragu’ in the fridge. Yes, I’m that kind of an Italian mom. It’s the perfect sauce to enjoy when you’re not quite sure what to make for dinner (or as it happens in our house, lunch).
The next part of the recipe is pre-cooking the pasta. And then once you have your r cheeses grated and ready, you assemble the pasta with the sauce and cheeses.
I bake mine the way nonna makes it! Nonna covers the pasta al forno for the first 30 minutes with foil paper. Nonna then removes the foil for the last 15-20 minutes, so it gets nice and bubbly and forms a little crunchy crust (I swear that’s the best part!).
- Step 1: Make the delicious meat ragu (Bolognese sauce). For full directions, here is my recipe.
- Step 2: Cook up the pasta and make sure you cook it 3-4 minutes less. It will be cooked to a few minutes before it reaches al dente. The pasta will cook up some more in the oven, so you don't want it to be mushy and overcooked. That's also why it's important to choose a better quality pasta, so you don't end up with a mushy baked pasta.
- Step 3: Once the pasta is ready, it gets drained and combined with the sauce and cheese. Spoon it into the casserole.
- Step 4: Sprinkle on the rest of the mozzarella pieces, pecorino, and drizzle on some olive oil.
- Step 5: Cover the pasta with foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes, until it's bubbling, cheese is melted and getting a little color and crunchy pieces.
Look how gorgeous this is just cooked up hot out of the oven!
What to serve with easy oven-baked pasta
This hearty pasta bake pairs wonderfully with a variety of sides to create a balanced and satisfying meal:
- Lentil Soup >>> A simple yet flavorful lentil soup that cooks up quickly, making it a perfect first course to the rich baked pasta.
- Insalata Mista >>> A quick and simple Italian salad that adds a refreshing contrast to the hearty pasta.
- Panzanella Toscana >>> This easy and delicious Tuscan bread salad is one of my favorites and complements the pasta bake beautifully.
- Cucumber and Tomato Salad >>> Light and refreshing! This cucumber salad is a great starter dish to the rich pasta bake!
- Crusty bread >>> A loaf of fresh bread is perfect for scooping up every bit of sauce and melted cheese—so satisfying!
- Rosemary Breadsticks >>> If you love breadsticks, these flavorful rosemary breadsticks are a must-try!
Leftover and Storing
If you have leftovers of this delicious Pasta al Forno, don’t worry—it stores and reheats beautifully! Simply let the dish cool to room temperature before transferring it to an airtight container.
- Refrigerate: Store in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or pop the whole dish back in the oven at 350°F until warmed through.
- Freeze: This pasta bake is freezer-friendly! Place it in a freezer-safe container and freeze for up to 2-3 months. When ready to enjoy, thaw in the fridge overnight and reheat in the oven at 350°F until bubbly and hot.
Tip: If you plan to freeze the dish, leave out the final cheese layer until you’re ready to bake it. This keeps the texture fresh and melty!
Our Top Tips
- Choose the Right Pasta: Use sturdy shapes like rigatoni, penne, or ziti, which hold up well during baking and soak up the sauce without becoming mushy.
- Cook Pasta Al Dente: Boil the pasta 1-2 minutes less than the package instructions to prevent overcooking in the oven.
- Layer Strategically: Alternate layers of pasta, sauce, cheese, and any additional ingredients (like meat or vegetables) for even flavor distribution.
- Use Fresh Cheese: Opt for freshly grated mozzarella, Parmesan, or ricotta for maximum creaminess and flavor. Avoid pre-shredded cheese, which may not melt as smoothly.
- Don’t Skimp on Sauce: Use plenty of sauce to keep the pasta moist and flavorful during baking. Dry pasta can ruin the dish.
- Add a Crispy Topping: Sprinkle breadcrumbs or extra Parmigiana or pecorino on top before baking for a golden, crunchy finish.
- Include Meat or Veggies: Browned sausage, ground beef, or roasted vegetables add texture and heartiness to the dish.
- Let It Rest: Allow the pasta al forno to cool for 5-10 minutes after baking to set the layers and make it easier to serve.
- Make Ahead and Freeze: Assemble the dish in advance and refrigerate or freeze it before baking. Bake from frozen, adding 10-15 minutes to the cooking time.
Are there other types of pasta al forno in Italy?
Yes, there are different types of pasta al forno in Italy. As it is with so many Italian dishes, this recipe can vary region to region (and even town to town within a region).
There is a baked pasta from Naples and is made with little meatballs. Sicily has a baked pasta made with a layer of scrambled eggs. My Calabrian mother-in-law makes her baked pasta with little meatballs and adds the besciamella sauce (bechamel), and she makes another baked pasta that has the meat sauce and also pieces of hard boiled eggs.
FAQ'S
Yes, you can cook pasta in the oven without boiling it first, but you’ll need to add enough liquid, like sauce or broth, to ensure the pasta absorbs it while baking. This method works best with recipes specifically designed for no-boil pasta.
Not always! Some baked pasta recipes require pre-cooking the pasta to ensure it’s tender, while others use no-boil pasta or allow dry pasta to cook directly in the oven with added liquid. This recipe does require boiling the pasta first.
It can be! While traditional recipes often include meat, you can easily make a vegetarian version by using tomato sauce, vegetables, and cheese.
I use a ceramic 9X13X2 inch baking dish and it has plenty of room for everything to bake up and not overflow. But I do put my casserole on top of a baking sheet in case there are any spills. Plus, it make sit easier to remove from the oven when it's ready.
Yes, it pasta al forno ca be made ahead and frozen. Once you assemble it, cover it tightly and keep in the fridge. You could bake it up the next day. Or, be sure to cover tightly with plastic wrap and foil paper, and freeze. You could also freeze in 2-3 different air tight containers, and bake up in an oven safe baking dish when you're ready to enjoy.
To make pasta al forno not dry, make sure to not overcook the pasta, reserve some starchy pasta water, use enough sauce, and cover the dish with foil for some of the baking to trap in moisture.
Yes, pasta al forno should be covered with foil while baking to prevent it from drying out.
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📖Recipe
📖 Recipe
Pasta al Forno (Oven Baked Pasta)
Ingredients
The Meat Sauce
- 3 Tablespoons olive oil extra virgin 2 for the sauce 1 to drizzle on pasta before baking
- 2 carrots peeled finely chopped ~ 1 cup
- 2 celery stalks finely chopped ~ 1 cup
- 1 medium onion finely chopped
- 1 pound ground beef chuck 20% fat you could also use ½ ground beef and ½ ground pork
- ½ cup white or red wine use a wine you would actually drink
- 1 teaspoon dried sage I used fresh sage from my garden
- 1 teaspoon dried rosemary I used fresh rosemary from my garden
- 1 dried bay leaf
- 1 28- ounce can San Marzano plum tomatoes pureed or 1 jar of tomato passata
- 1 teaspoon sea salt add more to your taste
- ½ teaspoon freshly ground black pepper add more to your taste
The Cheese and Pasta
- 16 ounces mozzarella cheese cut in small pieces
- ½ cup grated Pecorino Romano or Parmegiano-Reggiano cheese
Instructions
Make the Meat Sauce
- Sauté: In a medium size saucepan or a Dutch oven, heat the oil on medium heat. Add the soffritto (carrots, celery, and onions) and cook for about 7 minutes, until the vegetables soften (you aren't browning them). Add a pinch of salt and black pepper.
- Cook beef: Add in the ground beef (you could do ground beef and ground pork). Break up any large lumps and cook until the meat is no longer pink, about 10 minutes. If you would like to use diced pancetta, add that in now (totally optional). Keep stirring frequently. Add in the herbs and stir to combine. Season with salt and black pepper.
- Reduce wine: Add in the wine and stir to combine. Let the wine reduce.
- Add tomatoes: Stir in the tomato sauce and cook over medium low heat until the sauce thickens, which could take 2-3 hours, stirring every 20 minutes. Make sure the sauce is not boiling, it's supposed to be a low simmer. Check the flavor and season with a bit of salt and pepper, if needed. Don't forget to keep coming back to check the sauce and stir so the sauce doesn't stick to the bottom of the pan. Also, it may be thickening up and you'll have to add some water to it to loosen it up a bit. I simmer my ragu (Bolognese sauce/meat sauce) for about 2 hours. You could make this a day ahead.
Boil the pasta:
- When ready to assemble, bring a large pot of salted water to a rolling boil.
- Add the pasta.
- Cook according to the package instructions minus 3-4 minutes. The pasta will keep cooking when it bakes in the oven. Reserve 1 cup of the starchy pasta cooking water.
Assemble pasta, sauce, cheeses:
- Preheat oven to 375 degrees F. Spray a 9X13 with 2-inch sides or a15X10 (4.5 quart) inch baking dish with nonstick cooking spray. Set aside.
- Combine pasta with sauce and cheeses: Place the drained pasta in a large mixing bowl with the meat sauce, and some of the pasta water (about 1 cup) and stir to combine. The goal is to have a more loose sauce. The pasta will absorb the extra liquid. Stir in ¾ of the mozzarella cheese, and ¼ of Pecorino Romano cheese.
- Taste and season with salt and pepper, if needed.
- Spoon into casserole: Place the pasta mixture in your prepped baking dish. Top with the remaining cheeses (add more grated cheese if you like it more cheesy). Drizzle on top a little extra virgin olive oil.
- Place the casserole on top of a baking sheet (this helps to make it easier to put in and remove from oven). This is an optional step, it's just what I prefer to do.
- Bake: Cover with foil and bake for 30 minutes (the sauce will be bubbling under the foil and mozzarella melting on top).
- Remove foil paper for the last 15-20 minutes of baking, until lightly crusty on top.
- Serve: Carefully remove from oven and let rest for at least 10 minutes before serving. Plate up and ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Substitutions & Variations
One of the best things about Pasta al Forno is how versatile it is. Here are some easy swaps and creative ideas to make this recipe your own:- Protein Options: Swap the Italian sausage for ground beef, turkey, or even a plant-based ground "meat" for a vegetarian version.
- Cheese Lovers: Use a blend of cheeses like provolone, fontina, or Parmgiana for extra flavor, or try ricotta for a creamy twist.
- Pasta Choices: While penne or rigatoni are classic, feel free to use any sturdy pasta shape you have on hand, such as ziti or fusilli.
- Veggie Boost: Add sautéed spinach, mushrooms, or roasted zucchini for a pop of color and extra nutrients.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the meat sauce for a spicy kick.
- Gluten-Free: Use your favorite gluten-free pasta and ensure your other ingredients are gluten-free to enjoy this dish without the wheat.
Jen says
My nana makes this still to this day! I made it last Sunday and it was a big success!
Paula says
This pasta al forno was incredible! From the gooey cheese to the rich sauce, it had everything!
Greta says
I love oven baked pastas... it's super delicious and comforting. You can't go wrong with it!
Lora says
Hi Greta-Thank you for letting me know. So happy you enjoyed the baked pasta!
Nicole says
I love a good pasta bake. This was so easy and so tasty!
Lora says
Thank you, Nicole. So happy you enjoyed it!
Jaleah Kendrick says
This pasta is so delicious! Absolutely loved this recipe, it’s perfect for a weeknight dinner.
Elizabeth says
This pasta al forno is delicious! My family loved it, and we will be adding it to our dinner rotation. So easy to make, too!