Pasta al Forno
This Pasta al Forno is a hearty, oven-baked Italian dish featuring tender penne pasta, a rich meat sauce, and layers of gooey mozzarella and Parmesan cheese. Perfectly comforting and customizable, it's an easy crowd-pleaser for any occasion!
Servings 8 Servings
Calories 350kcal
Equipment
- Large pot
- Large oven-safe pan or baking dish
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil divided
- 16 ounces penne ziti rigate pasta
- 1 onion diced
- 1 bulb fennel diced (or substitute celery, bell pepper, or omit)
- 4 cloves garlic minced
- ½ pound ground beef
- 1 pound Italian sausage
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese divided
- 1 cup Parmesan cheese grated, divided
- 4 cups marinara sauce
- 1 cup frozen peas optional
For the Sauce (if using homemade)
- 3 cloves garlic minced
- 1 medium onion finely diced
- 1 28 ounce can Whole Peeled Tomatoes
- 2 tablespoons Olive Oil
- 1 teaspoon sugar optional, to balance acidity
- fresh basil leaves
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook penne ziti 2 minutes less than package instructions for al dente texture. Drain and set aside.
- Cook meat: Heat 1 tablespoon olive oil in a large oven-safe pan over medium heat. Brown ground beef and Italian sausage until fully cooked. Remove and drain excess grease.
- Sauté vegetables: Add remaining olive oil to the pan. Sauté onion and fennel (or substitute) with a pinch of salt until soft and translucent. Add garlic and cook for 1 minute until fragrant.
- Make sauce (if using homemade): In a separate pan, heat olive oil in a pan over medium heat. Sauté onion until translucent. Add minced garlic and cook for 1 minute until fragrant. Add tomatoes, breaking them up with a wooden spoon. Simmer for 20 minutes, stirring occasionally, until thickened. Stir in sugar (if using) and season with salt to taste. Add fresh basil leaves at the end for flavor.
- Make the meat sauce: Add jarred or homemade marinara to the pan with vegetables. Add the cooked meat back to the pan. Stir to combine and add salt, and pepper to taste.
- Mix pasta and sauce: Stir in half the mozzarella and Parmesan cheeses until melted. Add cooked pasta to the sauce, tossing to coat. Fold in frozen peas.
- Assemble: Transfer pasta mixture to a large oven-safe dish (or leave in the pan). Sprinkle remaining mozzarella and Parmesan cheese evenly over the top.
- Bake: Bake at 350°F for 20–25 minutes until the cheese is melted, bubbly, and golden brown on top.
- Serve: Remove from oven and serve hot. Optionally, grate additional Parmesan on top before serving.
Notes
- Al Dente: Slightly undercooking pasta ensures it doesn’t overcook in the oven.
- Cheese Topping: Watch closely while baking to prevent cheese from burning.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.
Nutrition
Serving: 1Serving | Calories: 350kcal | Carbohydrates: 30g | Protein: 15g | Fat: 15g | Fiber: 2g | Sugar: 2g