Italian pasta bake recipe (pasta al forno)

Italian pasta bake recipe is a traditional baked pasta casserole. Made with meat, Bechamel, tomato sauce, and cheese it’s a true comfort food

This Italian pasta bake recipe (or pasta al forno) is a classic of Italian cuisine. This is a dish that gathers the whole family at the table, especially for Sunday lunch and festive meals. Nothing is surprising, because the recipe is very simple, and the taste is truly divine!

The advantage of this casserole is that it can be made in advance, and then only reheated in the oven before serving. No exotic ingredients are required, and the portion is so large that it can feed 8 to 10 people. It’s ideal for potlucks!

This is a great alternative to lasagna. Yes, pasta al forno really does taste like lasagna, but it is easier to make.

Italian pasta bake recipe for every taste

This Italian pasta bake recipe varies from region to region, from family to family. Today I suggest you try my favorite version.

Actually, this is a basic recipe. You can easily customize it to suit your tastes. Try adding:

• Mushrooms. Sauté them with a little oil and then add them to the minced meat. Mushrooms add a nice touch and make this Italian pasta bake even more satisfying.
• Peas. You can use fresh or frozen peas (canned peas are not suitable for this recipe). Boil ½ cup peas until tender and add them to the pasta casserole before baking.
• Italian sausage. I often replace half of the ground meat in this recipe with homemade Italian fennel sausages (remove them from casings and crumble them before cooking). Trust me, Italian sausage pasta bake is so delicious that it can be served for a royal meal!
• Garlic. Italians don’t add minced garlic to dishes. They usually lightly fry garlic cloves in oil so that it absorbs the flavor, and then remove them. However, if you like flavorful dishes, I strongly advise you to deviate from the Italian rule and still add a clove of garlic to the ground meat. You can replace fresh garlic with garlic powder.
• Your favorite herbs. You can use parsley, basil, oregano, rosemary, or a mixture of Italian herbs. Add them to the ground meat along with the tomato sauce. This casserole will sparkle with new flavorful notes!
• Paprika. Spicy food lovers will understand me. Sometimes, it is enough to add a pinch of dry ground paprika or crushed fresh chili pepper to make the taste absolutely unsurpassed.

You can even make a vegetarian pasta casserole by adding vegetables to the tomato sauce (eggplant, zucchini, and bell pepper, cut them into medium cubes). Substitute dairy milk and cheese for vegetarian options.

To make the perfect Italian pasta bake

This baked pasta recipe is very simple, the ingredients are also uncomplicated. Follow just a few tips to make the perfect casserole:

• Prepare the pasta al dente. Don’t overcook pasta, remember it will continue cooking in the oven. Boil it for a few minutes less than recommended on the package.
• Any kind of short tube pasta is good for this recipe: penne, fusilli, rigatoni, ziti, rotini…
• What kind of cheese is suitable for this recipe? This pasta bake will be delicious with any good melty cheese: scamorza, provola, Emmentaller, cheddar… You can also add shredded mozzarella. In addition, I advise you to add 4Tbsp of grated Parmesan cheese for an even more defined cheesy taste.
• Want to make the casserole texture particularly creamy? Add 4Tbsp of ricotta or cottage cheese. I’m sure you’ll like it.

Ingredients

• 300g (10oz) pasta
• 3 hard-boiled eggs
• 200g (7oz) shredded cheese

For the rich ragu meat sauce:

• 250g (9oz) ground meat (I use beef)
• 1/3 cup white wine 
• 500g (2 ¼ cup) tomato sauce
• 1 small carrot
• 1 small onion
• celery (optional)

For the Bechamel sauce:

• 500ml (2cups) milk
• a pinch of ground nutmeg
• 1/4 tsp salt
• 2Tbsp butter at room temperature
• 1Tbsp all-purpose flour

Easy Italian pasta bake recipe

Prepare the meat ragu: chop the onion. Grate the carrots on a coarse grater. Fry them in oil until the onion is transparent (if desired, you can add a celery stalk, cut into small cubes). When the vegetables are soft, add the ground meat, stir, and cook over medium heat for 5 minutes. Don’t forget to stir from time to time. Add the wine and cook for another 2 minutes uncovered

Add tomato sauce, and season with some black ground pepper, salt, and ½ tsp sugar. Cover and cook over low heat for 20 minutes (stir occasionally)

Prepare the Bechamel sauce. I always make my “lazy” version: just combine all the ingredients in one saucepan, bring to a boil, and cook (stirring constantly) until thickened

Combine the ready bechamel sauce with meat ragu. Add more salt if necessary. Cook the pasta (al dente)

Add the pasta to the meat ragu and the bechamel sauce mixture. Add half of the shredded cheese. Stir. Transfer everything to a baking pan (32cmx26cm / 13″x10″). Top the casserole with hard-boiled eggs (cut into slices) and sprinkle with the rest of the shredded cheese.

Bake for 30 minutes at 180C (350F) until the top is golden brown

Bon Appetit!

FAQ

So rich, delicious, and flavorful… this Italian pasta bake recipe is perfect for a family lunch. It will undoubtedly leave even the most demanding gourmets satisfied.

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