Pasta meets Lasagna.
If you’re looking for a hearty, comforting and easy dinner recipe, this one’s for you. Translated as “baked pasta” in Italian, Pasta al Forno is a traditional Italian pasta dish that is layered with homemade sauce, pasta, cheese and baked until bubbly and golden. Similar to the concept the classic lasagna dish we all know and love, consider this your ultimate family-friendly dinner recipe.
What is Pasta al Forno?
Pasta al Forno is a baked pasta dish, typically featuring layers of pasta, rich tomato sauce and mozzarella, then baked until golden and bubbly. Origins of this pasta dish are deeply rooted in Italian culinary traditions. Some versions of this recipe include sausage and eggplant, making it versatile based on preference and availability.
Why you'll love my recipe.
Comforting and hearty
Nothing more hearty and nostalgic than homemade pasta sauce baked between layers of pasta, homemade sauce and cheese.
Versatile
This recipe can be adapted to add your favorite seasonal vegetables, meats and cheeses.
Perfect for a crowd
Easy to prepare ahead of time and enjoy at gatherings or celebrations.
Ingredient notes.
Pasta
- Choose high quality pasta. I use DeLallo Pasta Cavatappi. Its twisted, corkscrew shape allows sauces to cling to its ridges and crevices, ensuring that each bite is fully coated in sauce. Did you know that the durum wheat used in DeLallo Foods pasta is made in Italy, milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water? How amazing is that!
Extra Virgin Olive Oil
- DeLallo Extra Virgin Olive Oil is made from the first cold press of hand-selected Italian olives. Grown in Puglia, Italy, these olives are pressed within hours of harvest to capture the freshest raw olive flavor. Wow! Does your olive oil do that?!
Cherry Tomatoes
- Fresh cherry tomatoes add garden-fresh, bright, sweet notes that compliment the rich taste of canned tomatoes.
Crushed Tomatoes
- DeLallo San Marzano Style Tomatoes are sun-ripened Italian plum tomatoes harvested in the Naples region of Italy. Grown from San Marzano style seeds and handpicked from the rich volcanic soil of nearby Mt. Vesuvius, these red-ripe Italian tomatoes are vibrant and sweet with a tender, meaty texture perfect for homemade pasta sauces and all of your favorite everyday recipes.
Garlic
- Smashing whole garlic cloves release more of its natural oils, intensifying its flavors when compared to chopping or slicing. The results are more robust and aromatic.
For the rest of the ingredients, please see the recipe index card below!
How to make Pasta al Forno.
Cook the pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. It may seem a little crunchy but it will continue baking in the oven. Reserve 1/4 cup pasta water before draining.
Prepare the sauce
In a large pan or skillet, add extra virgin olive oil, smashed garlic, cherry tomatoes and crushed tomatoes. Stir to combine. Let the sauce come to a simmer, bursting the tomato with the back of a wooden spoon. Add in the pasta water reserve and fresh basil and simmer for 20-25 minutes until slightly thickened.
Note: I’ve noticed the sauce thickens faster when using a larger surface pan versus an actual, smaller sauce pot.
Alternate layers
Once the layers are all cooked, it’s time to assemble! In a large oven safe baking dish, alternate each layer of ingredients, starting with cooked pasta, then sauce and cheese. Repeat until you have no more ingredients. Garnish the top with mozzarella slices and shredded cheese. Bake until golden and bubbly.
Expert tips.
Choose the right pasta
Use sturdy pasta shapes like fusilli or cavatappi. These shapes hold well to baking and capture the sauce between every curve.
Pasta water
If you allow leftover pasta water sit in the pot, you’ll find it turning gelatinous and murky. That is due to the starches released from the pasta during cooking. It’s a salty, starchy liquid gold that turns an ordinary pasta sauce into a rich, silky one.
Layers, Layers, Layers
A well-layered Pasta al Forno is not only aesthetically pleasing but an important part of structural integrity and even distribution. Alternate the layers of pasta, sauce and cheese for best results.
How to store leftovers.
To store leftover pasta al forno, allow the pasta to cool before transferring to an airtight container and placing in the refrigerator. To maintain optimal freshness and quality, it can typically be stored up to 3 days. Reheating directions below.
On the stovetop
Depending on how much pasta you’ll be reheating, add about 1/4 to 1/2 cup of water to a pan, along with the leftover pasta and gently heat until its warm, stir occasionally. Make sure to heat thoroughly.
In the oven
Pre-heat the oven to 350°F / 175°C and bake leftover pasta for 20 to 30 minutes.
In the microwave
Microwave leftovers for 3 to 5 minutes, stirring halfway.
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Pasta al Forno
Ingredients
- 12 ounces pasta
- 1/4 cup pasta water
- 16 ounces cherry tomatoes
- 28 ounces crushed tomatoes
- ½ cup olive oil
- 1/2 cup fresh basil
- 3 cups mozzarella shredded and sliced
- 8 garlic cloves smashed
- 1 Tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.12 ounces pasta, 1/4 cup pasta water
- In a large pan or skillet, add extra virgin olive oil, smashed garlic, cherry tomatoes, crushed tomatoes and seasonings. Stir to combine. Let the sauce come to a simmer, bursting the tomato with the back of a wooden spoon. Add in the pasta water reserve and fresh basil and simmer for 20-25 minutes until slightly thickened. Note: I’ve noticed the sauce thickens faster when using a larger surface pan versus an actual, smaller sauce pot. Also, don't skip out on the crushed red pepper flakes or fresh basil. It helps cut through the acidity of the tomatoes.16 ounces cherry tomatoes, 28 ounces crushed tomatoes, ½ cup olive oil, 1/2 cup fresh basil, 8 garlic cloves, 1 Tablespoon dried oregano, 1 teaspoon crushed red pepper flakes, 1 teaspoon sea salt
- Once the layers are all cooked, it's time to assemble! In a large oven safe baking dish, alternate each layer of ingredients, starting with cooked pasta, then sauce and cheese. Repeat until you have no more ingredients. Garnish the top with mozzarella slices and shredded cheese. Note: I like to alternate the cheese layers with sliced and shredded mozzarella. Feel free to just use shredded.3 cups mozzarella
- Bake at 450°F / 232°C for 15-20 minutes until golden and bubbly.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
I will never buy Costco lasagna again! This is 10/10!
Quite the compliment! Thank you, Naomi 🙂
The last recipe Patricia shared with DeLallo was a big hit with my family!! This one is no different. This recipe was made for me! I have 6 boys and they loved it! The perfect amount of spice and flavor.
We’re so happy to hear this! Thank you, Raluca. 🙂
The best baked pasta I’ve ever had. 10/10