Pasta al Forno Recipe
Italian · Main course · 65 min total
A classic Italian baked pasta dish with a rich meat sauce, creamy béchamel, and melted cheese, perfect for a comforting family dinner.
20
min prep
min prep
45
min cook
min cook
6
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) ziti or penne pasta
- 2 tbsp olive oil
- 1 lb (450g) ground beef or pork
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until al dente, about 2 minutes less than package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground meat and cook until browned, breaking it up. Add onion and garlic, cook until softened, about 5 minutes.
- Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes, then remove from heat.
- Meanwhile, make béchamel: In a 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 and pepper, then stir in Parmesan until melted.
- Combine cooked pasta with meat sauce and half of the béchamel. Transfer to a greased 9x13-inch baking dish. Pour remaining béchamel over top and sprinkle with mozzarella.
- Bake for 25-30 minutes until bubbly and golden on top. Let rest for 5 minutes before serving.
Tips
- For a vegetarian version, substitute meat with sautéed mushrooms and spinach.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
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