Pasta al Forno

There are some dishes that make sense the second they hit the table, and Pasta al Forno (aka Baked Ziti) is one of them. This is saucy, cheesy Italian baked-pasta comfort made for the middle of the table. Put it out when people are coming over and let the table do the rest. For me, this is the sweet spot: familiar enough to feel like comfort food, but good enough that you are already thinking about the next bite. That is the kind of cooking I want this site to be full of — approachable, full of flavor and never precious about itself. Make it, tweak it to your taste and have a little fun with it. That is the whole point. If you are looking for an approachable pasta recipe to add to the rotation, Pasta al Forno is a good one to keep close.

Pasta

Pasta al Forno

Leave a review

Print Rate

Pasta al Forno is big on flavor, built for the kind of dinner you’ll want to make again, and right at home in the middle of the table.

Prep 15 minutes mins

Cook 1 hour hr 35 minutes mins

Total 1 hour hr 50 minutes mins

Makes 4

Save This Recipe!

Please enable JavaScript in your browser to complete this form.

Your Email

Your Email *

Save

Ingredients  

1x2xCustom

• ▢ 1 lb pasta of choice I like rigatoni because of the ridges
• ▢ 1 lb sweet Italian sausage
• ▢ 4 garlic cloves minced
• ▢ 1/2 TB fennel seeds
• ▢ 1 TSP ground coriander
• ▢ 1/2 TSP red pepper flakes
• ▢ 2 28oz cans crush tomatoes
• ▢ 4-5 Sprigs Fresh Basil
• ▢ 2-3 Sprigs Fresh Oregano
• ▢ 1 lb ricotta whole milk
• ▢ 1/4 cup pecorino plus more as needed
• ▢ 3 basil leave thinly sliced
• ▢ Freshly cracked black pepper
• ▢ 1/2 lb fresh Mozzarella cubed
• ▢ 1/2 lb dried Mozzarella cubed

Instructions 

Cook Mode

• Heat a large Dutch oven over high head and drizzle with olive oil. Once hot, add the sausage and cook until browned.
• Once browned, add the garlic, fennel seeds, coriander, and pepper flakes. Cook until fragrant (about 2 minutes). Then add the crushed tomatoes. Bring to a simmer, and cook on low for 40 minutes.
• About 10 minutes before the sauce is done, add the basil and fresh oregano (as much as your heart desires – I prefer about 4-5 sprigs of basil and 2-3 sprigs of oregano)
• While the sauce is cooking mix together the ricotta, the 3 thinly sliced basil leaves, 1/4 cup of pecorino, and a few cracks of black pepper. Then set aside in the fridge.
• Cook the pasta until al dente (about 3 minutes prior to package instructions). Once done, drain and set aside in a large bowl (saving some pasta water on the side)
• Once the sauce is done cooking, add a few ladles of sauce to the pasta bowl, along with half the ricotta (save some sauce for the next step). Mix until fully incorporated. At this point, you want the pasta to be over sauced as the sauce will thicken as it bakes – if the pasta seems to dry, add a little pasta water.
• Begin layering the Pasta al Forno. In a large baking dish, add a light layer of sauce, followed by half the pasta. Top the pasta with the remaining ricotta, about 1/2 the fresh and dried mozzarella, and a sprinkle of pecorino. Then add the remaining pasta. Finally top with the rest of the fresh and dried mozzarella, a sprinkle of pecorino, and a little more sauce. Cover and set aside in the fridge until you’re ready to bake.
• Right before baking, drizzle with Extra Virgin Olive Oil. Then bake at 375º for 30-40 minutes (uncovered), until the sauce is bubbly and the pasta/cheese is crispy on the edges. The baking dish may overflow, so I always place the baking dish on top of a baking try.