Italian pasta al forno is the perfect Sunday comfort food! Layered with rich Bolognese, gooey mozzarella, and creamy béchamel, it’s a cozy, crowd-pleasing family favorite.
Pasta al forno is the ultimate Sunday comfort food in Italy!
This cheesy pasta bake is a family favorite, packed with rich bolognese sauce, gooey mozzarella, and topped with a blanked of velvety béchamel sauce.
It’s the kind of dish that fills the house with the best smells and brings everyone running to the table. Perfect for a cozy weekend meal or a big family get-together!
Growing up in Italy, I saw so many different versions of traditional pasta al forno. But today, I'm sharing my mum’s recipe—the one she made for us every Sunday.
You can use this classic recipe as a base and make it your own by adding extras like sliced hard-boiled eggs, homemade polpette (Italian meatballs), or thin slices of cooked ham (prosciutto cotto).
You can even add fried eggplant and turn it into the Sicilian version, which is called pasta 'ncasciata!
The beauty of this dish? It’s made with simple, affordable ingredients, easy to prepare ahead, and freezes beautifully.
All great reasons to give it a try and make it a new family favorite!
Ingredients
This delicious Italian pasta bake recipe is incredibly easy to make, and all you need is less than 10 ingredients:
- Pasta: I like to use penne pasta, but tortiglioni, rigatoni will work just as well. For perfect al dente pasta, opt for bronze-cut pasta (my favorite is pasta from Gragnano).
- Sauce: I use traditional ragu' sauce (bolognese sauce), but for a vegetarian option swap it with classic Italian tomato sauce.
- Vegetable oil: I fry the eggplant cubes in sunflower oil or olive oil. Other neutral, vegetable oils that work well for frying are peanut or canola oil.
- Cheese: I use a mix of mozzarella and Parmigiano Reggiano. Other cheeses that work well and add a bolder cheesy note are smoked scamorza and provolone.
- Béchamel sauce: This is optional, but I recommend you don't skip it! Add homemade béchamel sauce for an extra layer of flavor and creaminess, it takes just 5 minutes to make.
VARIATIONS
For a richer version, add chopped boiled eggs, slices of cooked ham, sliced salami or tiny mortadella cubes.
In Naples, they skip the Bolognese sauce and instead add tiny homemade meatballs, floating in a rich, classic tomato sauce.
How to make pasta al forno
This pasta al forno recipe comes together in just four easy steps!
Make the bolognese sauce ahead of time, and you’ll have this delicious pasta bake ready in under 30 minutes.
It's one of those easy Italian recipes that are always a crowd-pleaser and don't require much effort!
Here's a quick recipe overview with step-by-step pictures. Scroll down until the end of the post for the full printable recipe.
STEP 1. Cook the pasta until very al dente, draining it about 4 minutes before the package's recommended cooking time.
STEP 2. Mix the pasta with the bolognese sauce.
STEP 3. Transfer the pasta to a baking dish and mix in the chopped mozzarella.
STEP 4. Top the pasta al forno with béchamel sauce and parmesan cheese, bake for 15 minutes, then serve.
Storage tips
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezer: Portion the baked pasta into freezer-friendly containers and freeze for up to 1 month.
- Reheat: I recommend reheating the pasta in a warm oven for 4-5 minutes, rather than in the microwave, as it keeps its crunchy texture much better.
My cooking tips
I've been baking pasta al forno for over 20 years, and while it's one of the simplest Italian dishes, there are a few key things to keep in mind.
Here are my top tips:
- Go for short, ridged pasta like penne, rigatoni, tortiglioni, or mezze maniche. Their shape helps holding the sauce better while staying al dente.
- A good ragù sauce or a well-seasoned tomato sauce makes all the difference. I recommend making it a day ahead.
- Use well-drained mozzarella or fior di latte to avoid excess moisture. For extra flavor, add provola or smoked scamorza cheese.
- A generous sprinkle of Parmigiano Reggiano or Grana Padano on top will create a delicious golden crust.
- Bake until the top is golden and crispy. For an extra crunchy crust, turn on the grill for the last few minutes.
More pasta bake recipes
If you love a good pasta bake as much as I do, you won’t want to miss these family-favorite recipes:
- Tuna pasta bake: A comforting British classic with tender pasta, flaky tuna, a creamy sauce, and a golden, cheesy topping.
- Caprese pasta bake: Packed with Mediterranean flavors, this vegetarian pasta bake combines pasta with juicy tomatoes, mozzarella, and fresh basil.
- Chicken bacon pasta bake: A hearty, crowd-pleasing dish with tender chicken, crispy bacon, and pasta, all smothered in a rich, creamy cheese sauce.
Did you try this recipe?
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Recipe
Pasta al Forno - Italian Pasta Bake
Ingredients
- 500 g pasta, such as penne, rigatoni, ziti
- 400 g bolognese sauce, approx 1½ US cups
- 240 g bechamel sauce, approx 1 US cup, optional
- 4 tablespoons parmesan cheese, grated
- 150 g fresh mozzarella cheese
Instructions
- Heat the oven to 180°C (360°F) or 160°C (with fan option on) or gas mark 4.
- Place a large pan of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-8 minutes.
- Check the cooking time on the pasta packaging, and cook the pasta very al dente, approximately 4-5 minutes before recommended cooking time.
- Drain the pasta and transfer it back into the pan. Add in the bolognese sauce and mix all the ingredients.
- Transfer the pasta to a 6x8 inches baking dish or an oven-friendly pan, and spoon the béchamel sauce over the top, then sprinkle the grated parmesan cheese over the pasta.
- Bake the pasta al forno for around 15-20 minutes. If you want some nice crunchy brown spots, set the baking dish under the grill for 2-3 minutes extra. Remove from the oven, allow to cool slightly and serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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