Pasta al forno (literally translated as baked pasta or pasta bake) is one of the classic Italian dishes, often enjoyed for Sunday lunch with the family. Penne, Spaghetti, or Ziti, mixed with delicious Ragù sauce and creamy Béchamel sauce topped with a golden crust of Parmigiano cheese.
Pasta al Forno is the "quicker" version of Lasagna. Basically the same ingredients but in a different version.
I always have some Tuscan Ragù Sauce portioned in my freezer all year long. And since I always make bechamél homemade (it's so easy and you need only 3 ingredients), I can practically make this baked pasta dish whenever I want and it's so delicious!
Pasta al Forno is a classic Italian pasta bake that's perfect for special occasions and when you want to feed large crowds. This classic recipe for oven-baked pasta is a favorite for the whole family because it brings everyone together to enjoy the ultimate comfort food. This easy recipe has the best of Italian food: layers of pasta, yummy sauces, and lots of cheese all baked until they're bubbly and delicious. The smell that fills the kitchen is amazing!
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The difference between Pasta al Forno and Lasagna
In many families, the name "Pasta al Forno" is used to describe both Lasagna and Pasta Bake.
Because they are very similar in ingredients: pasta, béchamel sauce, ragù sauce, and Parmigiano cheese. But the taste somehow is different, due to the different consistency of the pasta.
While Lasagna is made with thin sheets of pasta, Pasta al Forno is made with shortcut pasta: Penne, Rigatoni, Fusilli, or even Farfalle. Whatever was available in the cupboard, basically.
Pasta al Forno is slightly quicker to make because you don't have to layer the ingredients but it's enough to mix them all up together in a baking dish.
Ingredients & Substitutions
This recipe basically has only 4 ingredients, but 2 of these are actual preparations that are made separately and you can have them ready or buy them pre-made to make this recipe.
- Pasta. Use dried short pasta for the best consistency and use all types of pasta you prefer: penne, farfalle, fusilli, spaghetti, and so on.
- Ragù. A good ragù sauce will give all the flavor to Pasta al Forno so it's the most important ingredient. It's a flavorful tomato-based sauce with ground meat and Italian sausage. Follow one of these recipes to make Tuscan Ragù Sauce or Bolognese Ragù Sauce from scratch.
- Béchamel. Béchamel, Besciamella, or white sauce. Is the ingredient that marries all the pasta and the Ragù together into a creamy delicious baked pasta. Follow this guide to make the perfect Bèchamel Sauce from scratch.
- Parmigiano cheese. Parmesan gives a savory touch and also makes the perfect golden crust on top (if you ask me, that's the best thing!).
Check the recipe card for full quantities.
Instructions with photos
If you want to make the white sauce from scratch (which I recommend) you can find the full recipe and instructions in this guide to make the Perfect Béchamel Sauce.
Here you can get the recipe of the Tuscan Ragù sauce to use in this recipe. You can make it in advance and freeze it in portions to always have it available.
Step 1. Spread a layer of béchamel sauce on the bottom of the baking dish.
Step 2. Add the pasta cooked al dente, mixed with the ragù sauce. If you want you can add also some shredded Mozzarella at this point.
Step 3. Add a bit more than half of the béchamel sauce and mix it lightly with the pasta.
Step 4. Add a final layer with the remaining béchamel sauce and finish with a good amount of grated Parmesan cheese.
Bake in the oven at 370°F / 190°C for about 20 minutes. If needed, leave 2-3 minutes under the broiler to get the crispy golden brown crust.
Variations
This is the classic Pasta al Forno recipe, with Ragù and Besciamella, but you can customize it in so many different variations.
- Meatless. You can make a vegetarian pasta al forno with a vegetarian ragù sauce or make a vegetable pasta bake like this Zucchini and Mushroom Pesto Pasta Bake.
- Dairy-Free. If you need a dairy-free version, you can use this recipe for a Vegan Bechamel Sauce.
- White. If you want a tomato-less Pasta al Forno, you can make a White Ragù Sauce, or make a completely different version like this French Onion Pasta Bake.
- Cheesy: Mix some fresh Mozzarella cheese or Provolone cheese with the pasta to get some extra delicious cheesiness.
Equipment
The only equipment you need to make a perfect pasta bake is a casserole dish or baking dish.
You can use large oval 9 or 11 inches casserole dishes or single-portion small ones. I used a Le Creuset stoneware Oval dish (affiliate).
Storage
You can store leftovers in a closed container in the fridge for up to 2 days or in the freezer for up to 2 months.
You can reheat it in the microwave or in the oven. Keep in mind that the oven might dry it out a bit.
💭 FAQ & Tips
You can use any pasta format you prefer to make Rigatoni al Forno, Penne al Forno, or even Spaghetti al Forno. Follow the same recipe steps for any pasta format you choose to use.
Yes, you can prepare the pasta bake in the casserole dish, and then keep it covered in the fridge for up to 2 days. Bring it to room temperature before baking and then bake in the oven following the recipe directions.
Yes, to save time you can make the Ragù sauce in advance and then keep it in the fridge for up to 2 days, or freeze it in portioned containers or freezer bags for up to 3 months. Thaw in the fridge overnight or in the microwave before you prepare the pasta bake.
Sure, you can use store-bought jarred white sauce or even jarred meat sauce to make the pasta al forno super quickly. The flavor though may be a bit different than homemade.
Top Tips for the perfect pasta bake
- When doing pasta bakes or pasta casserole, remember to boil the pasta for 3-4 minutes less than what's recommended on the package instructions. It will finish cooking in the oven to reach the correct consistency.
- You can add extra ingredients like mushrooms, bell peppers, or zucchini to the ragù sauce. Or you can make a vegetarian ragù from scratch.
- You can decide if you prefer to layer the ingredients like a Lasagna or to mix it all together (like I did in this recipe). I like both ways. 🙂
Related recipes you might like
Check more pasta al forno dishes, casseroles, and baked pasta recipes:
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Pasta al Forno - Baked Pasta
Equipment
Ingredients
- 6 oz Pasta, see notes
- 14 oz Ragù sauce
- Parmigiano Cheese, grated
For the Béchamel
- 2 cups Milk, warm or room temperature
- 3 tablespoon Butter
- 3 tablespoon Flour
- Salt
- Black Pepper
- Nutmeg
Instructions
Prepare the Béchamel sauce
- Melt the butter on medium heat and add the sifted flour, whisk until you get the roux. Slowly add the warm milk and keep whisking to avoid lumps (they will melt anyway once it simmers).
- Reduce to low heat and keep whisking until it starts simmering and becoming thicker. Add the salt, black pepper and ground nutmeg to taste. Once the sauce is thick enough to coat a spatula, turn off the heat and set aside.
Assembly
- Boil the pasta in a large pot of salted water and drain 3-4 minutes before the normal cooking time.
- If you want to layer it like a Lasagna, start coating the cocottes or a baking pan with a layer of Béchamel so the pasta won't stick. Add a layer of pasta, a layer of Ragù sauce, a layer of Béchamel and sprinkle with Parmesan. Repeat until you reach the top.
- You can also decide to mix the pasta together in a bowl with the Béchamel, the Parmesan cheese and the Ragù sauce and then pour it in the cocottes.
- In both cases, end with a layer of Béchamel and a generous sprinkle of Parmigiano cheese for a nice crust.
- Bake in the oven at 370°F / 190°C for about 20 minutes. If needed, leave 2-3 minutes under the broiler to get the crispy crust.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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