Baked Pasta recipe

Baked Pasta (Pasta al Forno) is a classic Italian comfort food, loved across the country, especially in regions like Sicily and Naples. It’s a hearty, delicious dish that’s perfect for gatherings and can be easily adapted for different tastes. Let me show you how I make my version, and I’ll guide you through the process step by step.

What to Expect:

This dish should come out creamy, cheesy, and rich with a crispy top. The combination of the tangy tomato sauce and the creamy cheese sauce creates a perfect balance of flavors. The breadcrumbs add a crunchy texture that contrasts beautifully with the soft pasta beneath.

Prep Time: 20 minutes

Course: Main dish

Equipment Needed:

Large pot, saucepan, baking dish, whisk, spoon, knife, cutting board

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Ingredients

• 4 cups (400g) penne pasta (or any short pasta shape)
• For the Tomato Sauce:
  • 1/2 tbsp olive oil
  • 1 garlic clove, chopped
  • 1 tbsp fresh basil, chopped
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 4 cups chunky tomato puree (passata rustica)
  • Salt and pepper to taste
• For the Cheese Sauce:
  • 4 tbsp butter
  • 1/3 cup plain flour
  • 1 2/3 cups whole milk
  • 1/2 cup Taleggio cheese, cubed (you can substitute with Fontina or Gruyere)
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
• For the Topping:
  • 1 cup panko breadcrumbs
  • 1/2 tbsp freshly grated Parmesan
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Method

1. Cook the Pasta:
   Boil a large pot of salted water, add the pasta, and cook for 4-5 minutes (just undercooked). Drain and toss with a little olive oil to prevent sticking.
2. Make the Tomato Sauce:
   Heat 1/2 tbsp olive oil in a pan and sauté garlic, basil, fennel seeds, and oregano until fragrant. Add the passata rustica, season with salt and pepper, and let it simmer for about 10 minutes.
3. Prepare the Cheese Sauce:
   In a saucepan, melt butter, then whisk in flour to form a paste. Gradually add the milk, whisking to prevent lumps. Once thickened, stir in the Taleggio cheese, nutmeg, salt, and pepper. Remove from heat when the cheese has melted, and the sauce is smooth.
4. Assemble the Dish:
   Mix the cooked pasta with the tomato sauce. Transfer it to a baking dish, pour over the cheese sauce, and top with breadcrumbs, a drizzle of olive oil, and Parmesan.
5. Bake:
   Preheat the oven to 400°F (200°C). Bake the pasta for 30 minutes, or until the top is golden and crispy.

Variations and Tips:

• For a meatier version: Add cooked ground beef, sausage, or pancetta to the tomato sauce.
• Vegetarian Version: Use a mix of roasted vegetables (like zucchini and eggplant) for a veggie-packed dish.
• Dairy-Free: Use a dairy-free cheese alternative and plant-based milk for the cheese sauce.
• Cheese Options: If you can’t find Taleggio, Fontina or Gruyere work perfectly, as they melt well and have a rich flavor.
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Nutritional Information (per serving):

• Calories: 450-500
• Protein: 18g
• Fat: 20g
• Carbs: 50g
• Fiber: 3g

Notes:

• Cooking the Pasta: Don’t cook the pasta fully, as it will bake in the oven and soften further. Aim for it to be al dente.
• Tomato Sauce Tip: The key to a great tomato sauce is using high-quality tomatoes. I recommend using rustic passata for a chunky texture, which works best in this dish.
• Breadcrumbs: Panko breadcrumbs provide extra crunch, but you can use regular breadcrumbs if that’s what you have.

I hope this guide has made making Baked Pasta seem a little less daunting! Have you tried it before, or is this your first time? Please, be honest, and let me know in the comment below; I like to hear feedback from a real person like you, so please, leave your honest comment.