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