Pasta al Forno

 Pasta al Forno (Baked Pasta with Cheese and Sausage)

Pasta al Forno is a hearty, oven-baked pasta dish that’s packed with flavor and cheesy goodness. This Italian classic is simple to make and perfect for feeding a hungry crowd. Follow this step-by-step recipe to bring a bit of Italy to your table.

Ingredients

1 lb rigatoni pasta

2 tablespoons olive oil

1 yellow onion, diced

3 cloves garlic, minced

1 lb Italian sausage

1 (1 lb) can tomato puree

1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon oregano

2 ½ cups shredded mozzarella cheese, divided

½ cup shredded Parmesan cheese

Instructions

Preheat oven to 350°F (175°C).

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes. Add minced garlic and cook for another minute.

Add Italian sausage and break it into crumbles. Cook until browned. Drain any excess grease.

Stir in tomato puree, ¼ cup water, salt, pepper, and oregano. Simmer on low heat for 30 minutes.

Meanwhile, cook pasta in salted water until just under al dente. Reserve 1 cup of pasta water, then drain the pasta.

Add cooked pasta to the sauce along with 1 ½ cups mozzarella and ½ cup of the reserved pasta water. Stir to combine. Add more pasta water if the mixture is too dry.

Transfer the mixture to a 9×13-inch baking dish. Top with remaining mozzarella and Parmesan cheese.

Bake uncovered for 25–30 minutes, or until cheese is bubbly and golden.

Serving Suggestions

Serve with a green salad, garlic bread, and a glass of red wine like Chianti. This dish also makes great leftovers!

Tips & Variations

Vegetarian? Swap the sausage for mushrooms or roasted vegetables.

Want it creamier? Stir in a spoonful of ricotta or béchamel before baking.

Like it spicy? Use hot Italian sausage or add red pepper flakes to the sauce.

Storage

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. Thaw in the fridge before reheating.

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