The Best Crispy Cheesy Pasta al Forno

The Best Crispy Cheesy Pasta al Forno, a classic Italian recipe for a Sunday lunch. Crispy edged pasta baked in a rich ricotta tomato basil sauce with melted mozzarella and Parmigiano.

Song of the day: Acqua e Sale - Mina, Celentano

Pasta al Forno

Pasta al forno or, in English, oven baked pasta, is an Italian staple. My family has been making it for years, mostly for a Sunday lunch. You have to know that in Italy, Sunday lunch is serious business. Pasta has to be on the menu, and more often than not, it has to be fresh pasta like lasagna, gnocchi, fettuccine, ravioli. Or, in alternative, Pasta al Forno. The regular store bought dry pasta is reserved for the weekday menu, when you need a quick pasta dish.

Crispy Cheesy

Is there anything better than melted, stretchy mozzarella and crispy edged pasta all baked in a rich ricotta tomato basil sauce? This recipe is meatless and very easy. Also, it is one you can prepare ahead of time. Cook the pasta and assemble it, store it in the fridge covered until it is time to bake it in the oven.

Ingredients

• pasta, preferred shape is Elicoidali, or rigatoni;
• canned San Marzano tomatoes, that you can crash with your hands or pass through a food mill;
• passata, to give a richer body to the sauce;
• evo oil, always present in any Italian recipe. Nice to finish a dish before it hits the oven;
• onion, minced fine gives a nice sweetness taking the acidity out of the tomato;
• garlic, we like to add it whole, lighlty smashed, and then we take it out
• salt & pepper to taste. Chili flakes, if you like a little spice;
• basil leaves, throw them in towards the end of the cooking of the sauce. Basil the longer it cooks the more bitter it gets;
• fresh mozzarella, the good stuff, packed in a brine;
• Parmigiano, not Parmesan, and possibly not grated in a bag. Get a piece and freshly grate it when needed;
• ricotta, the smoothest you can find, just a little to make the sauce creamier;
• Italian-style breadcrumbs, optional, but makes for a crispier topping.

How to make pasta al forno - the sauce

Start by making the sauce: in a cast pan (I used the Dutch oven) add 2 tablespoons evo oil, minced onions, and whole garlic. Sauté until soft.
Add crashed San Marzano tomatoes (you can break up the tomatoes with your hands or pass them through a food mill), and tomato passata. Season with salt and pepper to taste. Simmer on low heat, partially covered, for 20 minutes. Towards the end, add the basil leaves. Turn off heat and remove the garlic.

Next step - cook the pasta

While the sauce is cooking, bring a large pot of salted water to boil. Add the pasta, and cook for half the recommended cooking time on the package. This way it won't be overcooked after baked. Drain the pasta, place in a large bowl and toss with the tomato sauce, reserving a ladle of tomato sauce to spread at the bottom of the baking pan.

Assemble the pasta al forno

Add the ricotta to the pasta and mix, then most of the Parmigiano, and most of the cubed mozzarella. Toss well.

Last step - bake

If you haven't done it yet, pour the reserved ladle of sauce at the bottom of the baking pan. Throw in the dressed pasta. Top with the rest of the mozzarella and Parmigiano and, optional, sprinkle some breadcrumbs. Finish with a drizzle of evo oil on top.

Bake pasta in a preheated 375°F/190°C oven for about 20-25 minutes or until the cheese is melted and the top and edges of pasta start to crisp. If you want it extra crispy on top, place under a broil for 1-2 minutes, paying attention that it doesn't burn.

Variations and substitutions

I like this meatless version, and it is the one we make all the time. However, if you prefer, you could add some shredded mortadella (the italian cold cut) which just melts when baked and adds such a rich flavor to the dish. We do this in my mom's spectacular Roman lasagna.

Or, you can make a meat sauce, like our ragù alla Bolognese, and instead of the ricotta, add some bechamel.

Lastly, if you feel like a hearty, luxurious, Neapolitan version of pasta al forno, make our baked ziti. They have hard boiled eggs and meatballs in the folds. Scrumptious!

Buon Appetito!

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