Baked Pasta, or “Pasta al Forno,” is a classic Italian dish that combines pasta, rich tomato sauce, and melted cheese into a delicious casserole. This comforting meal is perfect for family dinners and gatherings. Learn how to make this easy and satisfying recipe at home.
“Good food is all the sweeter when shared with good friends.” – Unknown
Recipe Description
This traditional Baked Pasta recipe features layers of pasta, savory tomato sauce, and gooey melted cheese. It’s an easy-to-make dish that brings the taste of Italy to your table, perfect for any occasion.
Ingredients
- 400 grams (14 oz) penne or rigatoni
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil, chopped (optional)
Instructions
Prepare the Ingredients
- Cook the Pasta: Boil the pasta in salted water until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Stir in the marinara sauce and let it simmer for 10 minutes. Season with salt and pepper.
Assemble the Baked Pasta
- Layer the Ingredients: Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of sauce, followed by a layer of pasta. Add dollops of ricotta cheese and sprinkle with mozzarella and Parmesan. Repeat the layers, finishing with a generous topping of mozzarella and Parmesan.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Conclusion
Enjoy this traditional Baked Pasta as a comforting and delicious meal that’s perfect for any occasion. Serve hot and garnish with fresh basil for added flavor.
Additional Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Variations: Add cooked ground beef or sausage to the sauce for a meatier version.