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Pasta al Forno Recipe

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3.8 from 69 reviews

Pasta al Forno is a delicious Italian baked pasta dish featuring al dente penne, rotini, or rigatoni combined with a savory meat and vegetable sauce, enriched by red wine and herbs, then topped with melted mozzarella cheese. This hearty and comforting casserole is perfect for family dinners or entertaining guests.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 12 ounces penne, rotini, or rigatoni pasta

Sauce and Meat

  • 2 tablespoons olive oil
  • 1 yellow onion, diced (~1 1/2 cups)
  • 1 tablespoon minced garlic (2-3 cloves)
  • 1 lb. ground beef (or 12 ounces plant-based ground meat)
  • 2 cups diced eggplant
  • 1/4 cup dry red wine (Cabernet Sauvignon, Chianti, Pinot Noir, etc.)
  • 1 1/2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup finely chopped and pitted kalamata olives
  • 1 25-ounce jar of marinara sauce

Topping

  • 8-12 ounces shredded mozzarella cheese (vegan or regular)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until just al dente. Drain and set aside.
  2. Sauté Aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Cook the Meat and Vegetables: Add the ground beef (or plant-based meat) to the skillet and cook until browned, breaking it apart with a spoon. Add the diced eggplant and cook for 5 minutes until slightly softened.
  4. Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pan to release any browned bits. Let the wine reduce for about 2-3 minutes.
  5. Add Tomato Paste and Herbs: Stir in the tomato paste, dried oregano, dried basil, dried thyme, salt, and black pepper. Cook for 2 minutes to let the flavors meld.
  6. Combine Sauce Ingredients: Add the chopped parsley, kalamata olives, and marinara sauce to the skillet. Stir well, bring to a simmer, and cook uncovered for 10-15 minutes to thicken the sauce slightly.
  7. Assemble the Dish: Preheat your oven to 375°F (190°C). In a large baking dish, combine the cooked pasta and sauce mixture thoroughly. Spread evenly.
  8. Add Cheese Topping: Sprinkle the shredded mozzarella evenly over the top of the pasta and sauce.
  9. Bake: Place the baking dish in the oven and bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown.
  10. Serve: Remove from the oven and let cool for 5 minutes before serving. Enjoy your comforting Pasta al Forno!

Notes

  • For a vegetarian version, use plant-based ground meat or additional vegetables instead of beef.
  • Red wine adds depth but can be omitted if preferred; substitute with beef broth or extra marinara sauce.
  • Be careful not to overcook the pasta initially as it will continue cooking in the oven.
  • Feel free to experiment with herbs like rosemary or thyme for varied flavors.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/pasta-al-forno-recipe/