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Pasta al Forno (Italian Baked Pasta)

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This Italian baked pasta combines a rich homemade meat sauce with perfectly al dente noodles and loads of melty
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 lb rigatoni pasta
  • 1 tbsp olive oil
  • 1/2 onion finely chopped
  • 8 oz ground pork
  • 6 oz Italian sausage casings removed
  • 3 cups tomato puree/passata
  • 1 tsp salt plus more for pasta water
  • 1/2 tsp black pepper
  • 12 oz fresh mozzarella cheese grated
  • 2 oz pecorino romano cheese grated

Method
 

  1. In a skillet, cook the onion in olive oil over medium heat for 5 minutes until translucent. Add the pork and sausage meat and cook until browned and crumbled.
  2. Pour in the tomato puree, 1/2 cup water, salt and pepper. Bring to a simmer then reduce heat to medium-low. Simmer uncovered for 30 minutes, adjusting seasoning as needed.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni 3-4 minutes shy of package instructions for very al dente, reserving 1-2 cups of starchy pasta cooking water before draining.
  4. In a large bowl, toss the hot drained pasta with the meat sauce, 3/4 of the mozzarella and pecorino, and 1-2 splashes of pasta cooking water until a creamy sauce forms. Add more cooking water as needed for desired sauciness.
  5. Transfer the pasta mixture to a 3qt baking dish and top with remaining cheeses. Bake at 350°F for 20-25 minutes until hot and melty.
  6. Let rest 5 minutes before serving. Enjoy!

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