Name: Pasta Al Forno
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 16 ounces penne or ziti pasta; 1 tablespoon olive oil; 1 yellow onion (diced); 2 cloves garlic (minced); 2 (28 ounce) cans crushed tomatoes; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 cups frozen peas; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups whole milk; salt and black pepper (to taste); 1/4 cup parmesan cheese; 1-1 1/2 cups shredded mozzarella cheese for topping

Savor the comforting flavors of Pasta al Forno, a delicious oven-baked pasta dish that's easy to make and perfect for any occasion. In just a few simple steps, you'll have a rich, creamy, and satisfying meal ready to enjoy.

Casserole dish of pasta al forno topped with basil leaves.

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Pasta al forno means ‘pasta to the oven’ or ‘baked pasta’. An inexpensive baked pasta made with bechamel, tomato sauce and cheese. Pasta al forno was originally created to be the “poorer” version of a meat pie like meat sauce lasagna. However inexpensive the ingredients are, this recipe is rich in flavor and tradition.

I will always find ways to use simple ingredients to make delicious meals and this baked pasta is just that. This is the perfect dish to make for a Sunday lunch or family dinner– easy to please a crowd and transport. Vegetarian pasta bakes are perfect for feeding carnivores and vegetarians alike but if you want to use a meat sauce you can add in ground pork, beef or try my no boil pasta bake or beef stuffed shells.

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Ingredients
Substitutions & Variations
Instructions
Sarah's Top Tips
Serving
Storage & Reheating
More Pasta Recipes
Recipe
Comments

Ingredients

Short pasta. Short pasta like penne, ziti or rigatoni is best for this recipe.
Yellow onion. Adds sweetness to the sauce.
Crushed tomatoes. The chunky texture adds body to the sauce and is quite thick. If desired, use a can with no salt added for a lower sodium sauce.
Seasonings. I used a mixed Italian seasoning for this pasta bake but you can also use dried basil, dried oregano, dried rosemary and dried thyme.
Frozen peas. For some added veggies I like using frozen peas as they’ll cook perfectly in this recipe.
Butter. A good quality butter to make the roux for the creamy Béchamel sauce.
All-purpose flour. Flour is used to make the roux and thicken the Béchamel.
Milk of choice. Whole milk is typically used but you can use what you have on hand. I recommend full-fat milk for the creamiest sauce.
Parmesan cheese. Fresh grated parmigiano-reggiano cheese to make the Béchamel.
Mozzarella cheese. Grated mozzarella or fresh mozzarella to top the pasta bake.

See the recipe card below for the remaining ingredients and quantities.

Substitutions & Variations

Protein. This is a vegetarian dish but can easily be made with a meat sauce or Italian sausage. If you prefer a chicken dish, try chicken cacciatore.
Veggies. Sub out the frozen peas for spinach, chopped zucchini, eggplant, red peppers or broccoli florets chopped small.
Flavorings. Add in extra seasonings like red pepper flakes for heat or your favorite spice mix. Pesto can also be added or you can make a pesto lasagna instead.
Add texture. Sprinkle a mixture of breadcrumbs, Parmesan, and a little olive oil or butter on top before baking. This adds a crunchy, golden crust to contrast with the creamy interior.

Instructions

Step 1: Preheat your oven to 400 degrees F and cook your pasta to al dente in a large pot of salted water. Heat oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until slightly translucent and soft. Add in the garlic and cook until fragrant. Stir in the crushed tomatoes and spices. Simmer for 15-20 minutes, stirring occasionally.

Step 2: In a small saucepan, melt the butter over medium heat. Using a whisk, whisk in the flour to create a roux. Toast the flour for about 1 minute until golden. Whisk in the milk –a little at a time– and mix until smooth and thickened. Remove from the heat and mix in salt, black pepper and parmesan cheese to finish the Béchamel sauce.

Step 3: Add the cooked pasta to the tomato sauce pan and mix to coat fully.

Step 4: Stir in the frozen peas.

Step 5: Transfer half of the pasta into a baking dish and pour over half of the Béchamel sauce. Repeat with the remaining pasta and cream sauce.

Step 6: Sprinkle a generous amount of mozzarella on top and place in the oven. Bake for 20-25 minutes until golden brown and bubbling on top. Let the baked pasta sit for 5 minutes, serve and enjoy! Note: Use foil for the first 10 minutes of baking to prevent the mozzarella from burning.

Sarah's Top Tips

Cook your pasta until just shy of al dente (1-2 minutes less than package instructions). The pasta will continue to cook in the oven and absorb the flavors of the sauce, preventing it from becoming mushy.
Be sure to layer. Don't just mix everything together. Layer the pasta, sauce, cheese, and any other ingredients like meat or vegetables.
Saute veggies first. If substituting in vegetables like zucchini, spinach, or mushrooms, sauté or roast them beforehand. This prevents excess water from making your dish soggy and concentrates the flavors.
Rest before serving. Allow the Pasta al Forno to rest for about 10-15 minutes after baking. This helps the dish set, making it easier to cut and serve, while allowing the flavors to meld together.

Serving

Pasta Al Forno can be served alone as a complete meal. You can add a side salad, or roasted vegetables or follow a traditional Italian way and serve before a dinner of fish or meat and vegetables.

Storage & Reheating

Transfer the pasta into an airtight container, or if you plan to store it in the baking dish, cover it tightly with plastic wrap or aluminum foil. In the refrigerator, Pasta al Forno will stay fresh for up to 3-5 days. Cover it with foil and bake at 350 degrees F for about 20-25 minutes until warmed through, removing the foil in the last 5-10 minutes to crisp the top.

To freeze, assemble the dish, cover it tightly, and freeze for up to 2-3 months. When ready to bake, thaw overnight in the fridge or bake from frozen, bake at the same temperature for about 45-60 minutes, covering with foil if the top browns too quickly.