By This Pasta al Forno balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Pasta al Forno captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pasta al Forno becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 lb rigatoni pasta
2 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 lb Italian sausage
1 (1 lb) can tomato puree
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon oregano
2 1/2 cups shredded mozzarella cheese, divided
½ cup parmesan cheese, shredded
How To Make Pasta al Forno
In a large pot or dutch oven, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes, then add garlic and cook for 1 more minute.
Add sausage and break into small crumbles with a spatula. Cook until browned, then drain off grease.
Add tomato puree, ¼ cup water, salt, pepper, and oregano. Reduce heat and simmer for 30 minutes.
As sauce simmers, boil pasta in generously salted water until almost al dente (slightly undercooked). Measure out 1 cup of the pasta water and set aside, then drain out the remaining water.
Add the cooked pasta to the sauce after the 30 minutes, along with 1 ½ cups mozzarella and ½ cup pasta water. Stir to combine and add remaining pasta water only if the mixture is dry.
Preheat oven to 350 degrees F.
Transfer pasta mixture to a 9×13-inch baking dish and top with remaining mozzarella and parmesan.
Bake pasta for 25-30 minutes or until bubbling and cheese begins to turn golden.
PREPARATION STEPS
Add sausage and break into small crumbles with a spatula. Cook until browned, then drain off grease.
Add tomato puree, ¼ cup water, salt, pepper, and oregano. Reduce heat and simmer for 30 minutes.
Add the cooked pasta to the sauce after the 30 minutes, along with 1 ½ cups mozzarella and ½ cup pasta water
Stir to combine and add remaining pasta water only if the mixture is dry.
Preheat oven to 350 degrees F.
Bake pasta for 25-30 minutes or until bubbling and cheese begins to turn golden.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
