Pasta al forno
Pasta al forno is a classic Italian dish that translates to "baked pasta," and it is a hearty, comforting meal made by baking pasta with a variety of sauces, cheeses, and other ingredients. It is similar to timballo, a more elaborate and structured version, often involving additional elements and presentation.
This dish is a staple in Italian households, often prepared for family gatherings, holidays, or Sunday meals, as it is easy to make in large quantities and can be customized to suit individual tastes. Traditionally, short pasta shapes like rigatoni, penne, ziti, or fusilli are used because they hold up well during baking and trap the sauce in their ridges and hollow centers.
A rich tomato-based sauce, often a ragù made with ground beef, pork, or sausage, forms the foundation, while cheese, such as mozzarella, parmesan, pecorino, or ricotta, is layered to create gooey, golden layers. Read more
Some versions use béchamel sauce or combine it with the tomato sauce for added creaminess. Additional ingredients may include meatballs, hard-boiled eggs, ham, or vegetables like eggplant or zucchini, depending on regional or family traditions.
The pasta is cooked slightly under al dente, then mixed with the sauce and layered with cheese in a baking dish. Some versions involve layering the ingredients lasagna-style, while others mix everything together before baking. Breadcrumbs or grated parmesan are often sprinkled on top to create a golden, crispy crust.
The dish is baked in the oven until bubbly and browned on top. Regional variations include the Sicilian version, which often features eggplant, hard-boiled eggs, and caciocavallo cheese, and the Neapolitan version, which commonly uses ziti or paccheri pasta, layered with meatballs, ricotta, and tomato sauce.
In Northern Italy, variations may include béchamel sauce and a mix of local cheeses like fontina or taleggio.
