Dinner

Pasta al Forno Recipe

Name: Pasta al Forno Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 pound rigatoni pasta (500 grams); 2 to 3 tablespoons salt (for pasta water); 1 tablespoon olive oil; ½ onion, finely chopped; 8 ounces ground pork (225 grams); 6 ounces Italian sausage, skinned and crumbled (170 grams); 3 cups tomato puree (passata) (750 ml); ½ cup water (added to sauce); 1 teaspoon salt (or to taste); ½ teaspoon freshly ground black pepper; 12 ounces mozzarella cheese, cut into cubes or roughly chopped (350 grams); 2 ounces finely grated Pecorino Romano cheese (60 grams)

ByHarry Bern November 16, 2025November 16, 2025

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Introduction

Pasta al Forno is a comforting Italian baked pasta dish featuring a rich meat sauce, tender rigatoni, and melted cheese. It’s perfect for family dinners or special occasions when you want a hearty, satisfying meal.

A white rectangular baking dish is filled with baked rigatoni pasta that has three layers. The bottom layer shows rigatoni with a browned, slightly crispy texture, coated in a light layer of tomato sauce. The middle layer has chunks of browned ground meat mixed with melted, stringy mozzarella cheese, visible as a spoon lifts a portion, with cheese stretching in thin strands. The top layer is covered with finely grated parmesan cheese, lightly browned and adding a crispy texture to the golden-baked pasta. The dish is set on a red cloth with a woman's hand holding a fork and scooping pasta from the right side against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound rigatoni pasta (500 grams)
1 tablespoon olive oil
½ onion, finely chopped
8 ounces ground pork (225 grams)
6 ounces Italian sausage (170 grams), skinned and crumbled
3 cups tomato puree (passata) (750 ml)
1 teaspoon salt (plus extra for pasta cooking water)
½ teaspoon freshly ground black pepper
12 ounces mozzarella cheese (350 grams), cut into cubes or roughly chopped
2 ounces finely grated Pecorino Romano cheese (60 grams)

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt.
Step 2: Fry the onion for about 5 minutes or until it starts to take on some color.
Step 3: Add the ground pork and crumbled Italian sausage to the skillet.
Step 4: Increase the heat and cook the meat until it is browned and well cooked through.
Step 5: Pour in the tomato puree, add ½ cup water, salt, and pepper. Stir well.
Step 6: When the sauce begins to bubble, reduce the heat to low, partially cover with a lid, and simmer for 30 minutes.
Step 7: Meanwhile, bring a large pot of water to a boil. Salt it generously with 2 to 3 tablespoons of salt.
Step 8: Add the rigatoni pasta and cook according to package instructions, but drain it 3 to 4 minutes before it is fully cooked. Reserve 2 cups of the pasta cooking water.
Step 9: Taste the meat sauce and adjust the seasoning with salt if needed.
Step 10: Add the pasta into the meat sauce along with ¾ of the mozzarella cheese, ¾ of the Pecorino Romano cheese, and some reserved cooking water.
Step 11: Mix everything thoroughly, adding more cooking water if the mixture looks dry. Aim for a creamy texture with sauce at the bottom; usually about 1 cup to 1 ½ cups of water is needed.
Step 12: Transfer the pasta mixture to an 8 x 12 inch (20 x 30 cm) baking dish.
Step 13: Cover with the remaining mozzarella and Pecorino Romano cheeses.
Step 14: Bake in a preheated oven at 350ºF (180ºC) for 20 to 25 minutes until the cheese is melted and bubbly.

Tips & Variations

Use a mix of pork and beef if preferred, or switch out the Italian sausage for spicy chorizo to add a different flavor.
For extra richness, stir in a splash of cream or a knob of butter before baking.
Let the pasta cool for a few minutes before serving to allow the sauce to thicken slightly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth to maintain moisture if needed.