Pasta Al Forno

5 from 3 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Italian

Servings: servings

Calories: 374.4kcal

Author: Sarah Hill

Equipment

2 Large pot
1 Small Sauce Pan
1 Baking dish or casserole dish

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!

Notes

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.

Nutrition