Description
Pasta al Forno is a hearty Italian baked pasta dish featuring rigatoni combined with a rich meat sauce made from ground pork and Italian sausage, simmered in tomato puree, then layered with mozzarella and Pecorino Romano cheeses before baking to golden perfection. This comforting casserole delivers a creamy, cheesy texture with a savory depth of flavor that’s perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta (500 grams)
- 2 to 3 tablespoons salt (for pasta water)
Meat Sauce
- 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
Cheeses
- 12 ounces mozzarella cheese, cut into cubes or roughly chopped (350 grams)
- 2 ounces finely grated Pecorino Romano cheese (60 grams)
Instructions
- Prepare the meat sauce: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion along with a pinch of salt and fry for about 5 minutes until the onion starts to take on some color.
- Cook the meats: Add the ground pork and skinned, crumbled Italian sausage to the skillet. Increase the heat and cook until the meat is browned and well cooked through.
- Simmer the sauce: Pour in the tomato puree (passata), add ½ cup of water, salt, and black pepper. Stir well, bring to a gentle bubble, then reduce the heat to low. Partly cover the skillet with a lid and simmer the sauce for 30 minutes to develop rich flavors.
- Cook the pasta: Meanwhile, bring a large pot of water to a boil. Salt the water generously with 2 to 3 tablespoons of salt. Add the rigatoni pasta and cook according to package instructions but drain it 3 to 4 minutes before it is fully cooked (al dente). Reserve 2 cups of the pasta cooking water before draining.
- Assemble the dish: Taste the meat sauce and adjust seasoning if necessary. Add the cooked pasta to the meat sauce along with ¾ of the mozzarella cheese and ¾ of the Pecorino Romano cheese. Add some reserved cooking water (about 1 cup, up to 1 ½ cups if needed) to keep the mixture saucy and creamy. Stir everything together thoroughly until evenly combined.
- Bake the pasta: Transfer the pasta mixture into a baking dish approximately 8 x 12 inches (20 x 30 cm) with a capacity of 12 cups. Spread the remaining mozzarella and Pecorino Romano cheese evenly over the top. Bake in a preheated oven at 350ºF (180ºC) for 20 to 25 minutes until the cheese melts and turns golden.
Notes
- Reserve pasta cooking water to adjust the consistency of the sauce when mixing with pasta—it helps create a creamy texture.
- Cooking the pasta slightly underdone (al dente) ensures it finishes cooking during baking without becoming mushy.
- Using a mix of ground pork and Italian sausage adds depth and flavor complexity to the meat sauce.
- You can substitute Pecorino Romano with Parmesan if desired, but Pecorino offers a sharper, saltier flavor.
- This dish pairs beautifully with a simple green salad and a glass of Italian red wine for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Pasta al Forno, Italian baked pasta, rigatoni casserole, meat sauce pasta, cheesy baked pasta, comfort food
