Baked Pasta al Forno Recipe

Name: Baked Pasta al Forno
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz (340g) penne or ziti pasta; 2 tbsp olive oil; 1 lb (450g) ground beef; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional); Salt and black pepper to taste; 2 cups (480ml) whole milk; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 1/4 tsp ground nutmeg; 1 cup (100g) grated Parmesan cheese, divided; 2 cups (200g) shredded mozzarella cheese

Italian · Main course · 60 min total

Baked Pasta al Forno recipe videos

A hearty and comforting Italian baked pasta dish with layers of pasta, rich meat sauce, and creamy béchamel, topped with melted cheese.

20
min prep

40
min cook

6
servings

650
kcal/serving

Ingredients

12 oz (340g) penne or ziti pasta
2 tbsp olive oil
1 lb (450g) ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
2 cups (480ml) whole milk
3 tbsp unsalted butter
3 tbsp all-purpose flour
1/4 tsp ground nutmeg
1 cup (100g) grated Parmesan cheese, divided
2 cups (200g) shredded mozzarella cheese

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Cook pasta in salted boiling water until al dente, about 2 minutes less than package directions. Drain and set aside.
Meanwhile, make the meat sauce: In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up. Add onion and garlic, cook until softened, about 3 minutes. Stir in crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 5 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in 1/2 cup Parmesan cheese until melted.
Combine cooked pasta with meat sauce, mixing well. Spread half of the pasta mixture into the prepared dish. Pour half of the béchamel over the top. Sprinkle with half of the mozzarella. Repeat layers with remaining pasta, béchamel, and mozzarella. Top with remaining 1/2 cup Parmesan.
Bake for 20-25 minutes until bubbly and golden. Let rest for 5 minutes before serving.

Tips

For a vegetarian version, substitute ground beef with sautéed mushrooms and spinach.
Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven or microwave.
You can assemble the dish ahead and refrigerate unbaked; add 10 minutes to baking time.

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