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Pasta al forno, several bowls, with cutlery and a red napkin.

Easy Pasta al Forno

A hearty Italian baked pasta dish featuring spicy sausage, marinara sauce, and a blend of cheeses, all baked to golden perfection.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dinner, Entree, Main Course, Pasta
Cuisine Italian
Servings 6
Calories 752 kcal

Equipment

  • Oven safe skillet *if you don't have one, just make the recipe as it reads, then transfer pasta/sauce to a baking dish before adding the cheese and baking it.

Ingredients
  

  • 1 lb rigatoni
  • 1 C pasta water reserved
  • 1 tablespoon olive oil
  • 1 lb Italian sausage spicy or not
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 C marinara sauce
  • ¾ C parmesan cheese grated
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 C mozzarella grated
  • parsley roughly chopped, for garnish

Instructions
 

  • Preheat your oven to 375℉.
  • Cook rigatoni in a large pot of boiling, salted water, until very al dente. Reserve 1 cup of pasta water. Set aside.
  • Heat olive oil in a cast iron skillet.
  • Add Italian sausage, breaking it up as it cooks.
  • Toss in chopped onion and minced garlic, sauté until fragrant.
  • Pour in 2 cups of marinara sauce, let it simmer for about 7-8 minutes.
  • Combine rigatoni with the sauce in the skillet.
  • Stir in ¾ cup of parmesan cheese, salt, and pepper. Adjust the seasoning to your taste.
  • Top with 2 cups of mozzarella cheese.
  • Bake in a preheated oven at 375°F (190°C) until bubbly and golden.
  • Garnish with fresh parsley before serving.

Video

Notes

  1. Wine Pairing: Consider pairing with a Chianti for a classic match or a Pinot Grigio for a refreshing contrast.
  2. Variations:
    • Egg Addition: Whisk eggs with parmesan for a creamy twist.
    • Bechamel Sauce: Layer in a velvety white sauce for extra richness.
    • Eggplant Layers: Add roasted or grilled eggplant slices for a veggie-packed version.
    • Ricotta Dollops: Introduce tangy ricotta cheese between layers for creaminess.
    • Vegetarian Version: Swap out sausage for a medley of sautéed mushrooms, spinach, and sun-dried tomatoes.
    • Cheese-less Option: Skip cheese for a dairy-free alternative. Amp up flavor with extra herbs and olive oil.
  3. Storage and Reheating:
    • Store leftovers in an airtight container in the fridge for up to 2 days.
    • Freeze for longer storage. Thaw in the fridge overnight before reheating.
    • To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for 20-30 minutes.
  4. Additional Tips:
    • Experiment with different cheeses or herb variations to suit your taste.
    • Allow the dish to cool slightly before serving for the best flavor.

Nutrition

Serving: 250gCalories: 752kcalCarbohydrates: 65gProtein: 35gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 95mgSodium: 1769mgPotassium: 674mgFiber: 4gSugar: 6gVitamin A: 705IUVitamin C: 9mgCalcium: 385mgIron: 3mg
Keyword al forno pasta, how to make pasta al forno, pasta al forno, what does al forno mean
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