Pasta al Forno is a traditional dish served by Italian families for large gatherings and for Christmas. It's easy to make and is a great alternative to lasagna. It's a layered pasta dish that is both hearty, flavourful and loved by all ages.
INGREDIENTS
- 1.5lb lean ground beef
- 1 medium sized onion, small diced
- 4 garlic cloves, finely chopped
- 2tbsp fesh parsley, finely chopped
- ½ cup red wine
- 6 cups tomato sauce (homemade or purchased). A thicker sauce is best
- 2 cups parmigiano-reggiano (grated)
- 2 cups mozzarella (grated)
- Salt & pepper to taste
- Tortiglioni Rigate or Penne Rigate pasta
METHOD
- Preheat oven to 400 degrees.
- In a sauté pan, add onions, garlic and ground beef. Brown fully.
- Boil pasta until just al dente (snaps to the bite). Do not overcook pasta. Strain, set aside.
- In a deep lasagna/casserole pan, spread a layer of tomato sauce on the bottom of the pan.
- Add a layer of the cooked pasta, browned ground beef and sprinkle a layer of both grated cheeses.
- Add another layer of sauce and repeat.
- The top layer should be well-sauced with both cheeses. Add chopped parsley to garnish.
- Place pan uncovered in the oven at 400 degrees for 8 minutes. Following that, decrease heat to 350 degrees for another 22-25 minutes or until the cheese is melted and starting to turn slightly golden.
- Set pan aside, cover and let sit for 10-15 minutes.
- Cut into roughly 4”x4” squares for serving.
Enjoy!
Pasta al Forno is always GREAT the next day when eaten as leftovers.
ALTERNATIVE OPTIONS
- Use whole wheat pasta for a health conscious choice
- Use gluten free pasta as a gluten-free option
- A cream-based sauce can be used instead of tomato for a richer, creamier option.
- Omit beef for a vegetarian dish. Add sliced zucchini, peppers or broccoli
- Tofu can be added for a vegan-friendly option