Pasta Al Forno
A hearty and comforting Italian baked pasta dish, Pasta Al Forno features layers of pasta, rich meat sauce, creamy béchamel, and melted cheese. Perfect for family dinners or special occasions!
Ingredients
For the Meat Sauce:
- 1 lb (450g) ground beef or Italian sausage
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tbsp unsalted butter
- ¼ cup (30g) all-purpose flour
- 4 cups (960ml) milk
- ½ tsp nutmeg
- Salt and pepper to taste
For the Pasta:
- 1 lbs (450g) penne or rigatoni pasta
- 2 cups (200g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
Instructions
- repare the Meat Sauce:In a large skillet, cook the ground beef or sausage over medium heat until browned. Add the onion and garlic, and cook until softened.Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.Make the Béchamel Sauce:In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens.Stir in the nutmeg, salt, and pepper. Remove from heat.Cook the Pasta:Cook the pasta according to package instructions until al dente. Drain and set aside.Assemble the Dish:Preheat the oven to 375°F (190°C).In a large baking dish, layer half of the cooked pasta, followed by half of the meat sauce, half of the béchamel, and half of the mozzarella and Parmesan cheeses. Repeat the layers.Top with the remaining cheeses.Bake:Bake for 30-35 minutes, or until the top is golden and bubbly. Let it cool for 10 minutes before serving.
Notes
- For a vegetarian version, replace the meat with sautéed mushrooms or zucchini.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave for 2-3 minutes.