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Pasta al forno recipe.
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Pasta al Forno (Oven Baked Pasta)

Easy Pasta al Forno is the ultimate Italian baked pasta recipe. Made with tender pasta, a rich homemade meat sauce, and plenty of melted mozzarella cheese, it is pure comfort food straight from the oven. This is my go-to dish when I am craving something hearty.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: dinner, lunch
Cuisine: Italian
Keyword: baked pasta, pasta
Servings: 1
Calories: 422kcal

Equipment

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

  1. 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.
  2. 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.
  3. Reduce wine: Add in the wine and stir to combine. Let the wine reduce.
  4. 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:

  1. When ready to assemble, bring a large pot of salted water to a rolling boil.
  2. Add the pasta.
  3. 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:

  1. 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.
  2. 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.
  3. Taste and season with salt and pepper, if needed.
  4. 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.
  5. 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.
  6. Bake: Cover with foil and bake for 30 minutes (the sauce will be bubbling under the foil and mozzarella melting on top).
  7. Remove foil paper for the last 15-20 minutes of baking, until lightly crusty on top.
  8. 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

Pasta al forno step by step.

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.

Nutrition

Calories: 422kcal | Carbohydrates: 12g | Protein: 1g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 85mg | Potassium: 391mg | Fiber: 3g | Sugar: 6g | Vitamin A: 20388IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg
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