Pasta al forno is a classic Italian baked pasta made with tender noodles, rich meat sauce, and layers of melted cheese. This cheesy baked pasta is the ultimate comfort food, perfect for an easy weeknight dinner or a cozy meal to share with family. It comes together with simple ingredients and bakes into a hearty, flavorful dish with a golden, bubbly top.
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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 a humble cousin to meat sauce lasagna with béchamel. However inexpensive the ingredients are, this recipe is rich in flavor and tradition.
This is another one of my Nonna's memorable dishes she used to make us. It's so simple and that's what makes it so good. This is the perfect dish to make for a Sunday lunch or family dinner. It easily pleases a crowd and is simple to transport. Vegetarian pasta bakes are perfect for feeding carnivores and vegetarians, but if you prefer a meat sauce, try my simple no-boil pasta bake or beef stuffed shells.
Ingredients
- Short pasta. Short pasta like penne, ziti, or rigatoni is best for this recipe.
- Crushed tomatoes. The chunky texture adds body to the sauce and is quite thick.
- Frozen peas. For some added veggies, I like using frozen peas as they'll cook perfectly in this recipe.
- 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.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Add some protein. This recipe is naturally vegetarian, but you can easily make it heartier by adding a ground meat or Italian sausage to the sauce. If you're craving something different, a chicken-based option like chicken cacciatore is also a great alternative.
- Swap the frozen peas for other vegetables like spinach, zucchini, eggplant, red peppers, or finely chopped broccoli. Just be sure to cut everything small, so it cooks evenly.
- Flavor Boosts. Add red pepper flakes for a little heat or your favorite Italian spice blend. You can also stir in pesto for a fresh, herby twist, or turn it into a pesto-style baked pasta.
- Add Texture. For a crispy topping, sprinkle a mix of breadcrumbs, Parmesan, and a drizzle of olive oil or melted butter over the top before baking. It creates a golden, crunchy contrast to the creamy pasta underneath.
Instructions
- Step 1: Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Drain and set aside. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally. Add the garlic and cook for 1-2 minutes. Stir in the crushed tomatoes, Italian seasoning, salt, and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally, until slightly thickened and rich.
- Step 2: Add the cooked pasta to the tomato sauce pan and mix to coat fully.
- Step 3: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a smooth paste (roux). Slowly whisk in the milk, making sure to break up any lumps, and continue whisking until the sauce is smooth and thick enough to coat the back of a spoon. Remove from heat and stir in the salt, black pepper, and parmesan cheese until fully combined and creamy.
- Step 4: Stir the frozen peas in with the pasta and sauce.
- Step 5: Transfer half of the pasta mixture to a large baking dish and spread it in an even layer. Pour half of the béchamel over the pasta and gently spread it out. Add the remaining pasta on top, followed by the rest of the béchamel.
- Step 6: Finish with a generous layer of mozzarella cheese. Cover loosely with foil and bake for 10 minutes to prevent the cheese from browning too quickly. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown around the edges. Let the pasta rest for 10-15 minutes before serving. This helps it set up so it holds together when scooped. Serve and enjoy!
Sarah's Top Tips
- For the best texture, slightly undercook the pasta (about 1-2 minutes shy of al dente) so it finishes cooking in the oven without turning soft or mushy.
- To avoid a watery bake, make sure your sauce is thick and well-reduced. A slightly thicker sauce gives the pasta the best structure after baking.
- For clean slices when serving, don't skip the resting time. Let it sit for 10-15 minutes so everything sets up and holds together.
- For a creamier, more cohesive dish, layer cheese throughout the pasta, not just on top, so every bite is rich and balanced.
Serving Suggestions
I like to serve this pasta al forno with a simple roasted vegetable like simple roasted broccoli or carrots to balance out the richness. If I'm looking for something lighter, a crisp arugula salad on the side works perfectly. This is also one of my go-to dishes when I'm feeding a crowd or bringing something to a potluck because it's easy to transport and always a hit. Plus, it reheats really well, so it's great to make ahead and enjoy throughout the week.
Storage & Reheating
Make ahead: You can fully assemble the pasta al forno, cover it tightly, and refrigerate for up to 24 hours before baking. When ready to cook, bake it straight from the fridge, adding about 10 extra minutes to the bake time.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen over time, making it just as delicious the next day.
Freeze: This dish freezes well, either baked or unbaked. Wrap the dish tightly in plastic wrap and foil, or transfer to a freezer-safe container, and freeze for up to 2-3 months.
Reheat: Reheat covered in a 350°F oven until warmed through. If it looks a little dry, add a splash of water or extra sauce before reheating to bring back moisture.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Pasta Al Forno
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See the full post for extra tips and photos
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 ½ cups whole milk
- salt and black pepper, to taste
- ¼ cup parmesan cheese
- 1-1 ½ cups shredded mozzarella cheese for topping
Instructions
- Preheat the oven to 400°F. Cook the pasta in a large pot of salted boiling water until al dente. Strain and set aside.16 ounces penne or ziti pasta
- In another large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.1 tablespoon olive oil, 1 yellow onion, 2 cloves garlic
- Stir in crushed tomatoes, Italian seasoning, salt and pepper. Allow the sauce to simmer for 15-20 minutes, stirring occasionally.2 (28 ounce) cans crushed tomatoes, 1 teaspoon Italian seasoning, Salt and pepper to taste
- Combine the cooked pasta with the tomato sauce and mix until well-coated. Stir in 2 cups of frozen peas.2 cups frozen peas
- In a small saucepan, make the béchamel. Melt butter over medium heat. Whisk in the flour to form a roux and cook for about 1 minute. Gradually whisk in the milk until the sauce is smooth and thickened. Turn off the heat and mix in salt, black pepper, and parmesan cheese until well combined.2 tablespoons butter, 2 tablespoons all-purpose flour, 1 ½ cups whole milk, salt and black pepper, ¼ cup parmesan cheese
- Transfer half of the pasta mixture to a large baking dish. Pour half of the béchamel sauce over the pasta, then add the remaining pasta mixture on top. Pour the remaining béchamel sauce over the top layer of pasta. Sprinkle a generous amount of mozzarella cheese on top.1-1 ½ cups shredded mozzarella cheese for topping
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown. Note: Use foil for the first 10 minutes of baking to prevent the mozzarella from burning.
- Let it cool slightly before serving. Enjoy!
Sarah's 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.
- Sauté 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.
Tools I Use for This Recipe
- 1 Baking dish or casserole dish
Trish says
Made this for dinner and it was a big hit. Plenty to feed a crowd or enjoy lots of leftovers!
Nancy Holt says
Love this recipe! Just like Nonna used to make ❤️
David says
What a great idea.....easy to make and delicious!!