Oh, pasta al forno, how you remind me of Sunday afternoons at grandma’s, with the aroma of bubbling cheese wafting through the house. It’s like a warm hug in a dish—simple yet profoundly comforting. You know, like that old sweater you can’t bear to part with, despite its frayed edges.
Steps
- Grate the pecorino cheese and cut the mozzarella into cubes. Chop the onion and mince the garlic. Crush the plum tomatoes by hand or pulse them briefly in a blender.
- Heat a large saucepan over medium heat and sauté the onions in olive oil for about 5 minutes until nearly translucent. Add the garlic and cook for another 2 minutes.
- Add the ground beef and pork to the pan, breaking up any large pieces with a wooden spoon, and cook until browned, about 10-15 minutes. Mix in the tomato paste and cook for an additional 5 minutes.
- Pour in the white wine and let it simmer for another 5 minutes. Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Cook the sauce on low heat, partially covered, for at least 30 minutes, stirring occasionally.
- Cook the rigatoni in salted water until slightly underdone, then drain. Adjust the seasoning of the sauce if needed and combine 3 cups of it with the pasta in a large bowl.
- Lightly oil a baking dish and spread a ladleful of sauce on the bottom. Layer half the pasta on top, followed by half the mozzarella cubes and 1/4 cup of the grated pecorino.
- Repeat with another layer of pasta, some more sauce, the remaining mozzarella, and another 1/4 cup of pecorino. Drizzle with olive oil if desired, and bake at 375°F for 30-35 minutes until bubbly.
- Serve the baked pasta hot, accompanied by extra grated cheese and crusty Italian bread. Enjoy the dish with a fresh salad if desired.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 3 cans (28 ounces each) of plum tomatoes
- 1 can (6 ounces) of tomato paste
- 1 medium onion
- 2 cloves of garlic
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1 pound rigatoni
- 1 pound mozzarella cheese
- 3/4 cup pecorino cheese
Nutritional Values
Calories: 4866kcal | Carbohydrates: 507g | Protein: 337.2g | Fat: 160.2g | Cholesterol: 1140mg | Sodium: 3600mg
FAQ
- What is pasta al forno?
- Pasta al forno refers to oven-baked pasta dishes. These can include variations with tomato-based sauces or white sauces, and they may incorporate meats like beef, pork, or veal, or be meat-free with cheeses such as mozzarella and bechamel sauce. Common pasta choices include rigatoni, penne, and ziti.
- Can I make pasta al forno without meat?
- Absolutely, you can make a meatless version of pasta al forno. Consider enhancing the flavor by adding extra garlic and fresh basil. While meat does add depth and richness to the sauce, a vegetarian version can still be delicious.
- What type of pasta is best for pasta al forno?
- Rigatoni is often preferred for baked pasta dishes due to its large size and ridges, which effectively hold onto the sauce and cheese. However, other short pasta types like penne or ziti can also be used successfully.
- How should I cook the pasta for pasta al forno?
- It’s important to undercook the pasta slightly, even more than “al dente,” because it will continue to cook in the oven. This prevents it from becoming too soft and overcooked during the baking process.
- What is the secret to a good pasta sauce?
- The key to a great pasta sauce is starting with quality ingredients like San Marzano tomatoes, fresh herbs, and good olive oil, and allowing the sauce to simmer slowly. Meat can be a primary flavoring agent, and a splash of wine can enhance the taste. Avoid using jarred sauces for the best flavor.
Tips
- Undercook the Pasta: To avoid overcooking when baking, make sure to undercook the pasta slightly more than “al dente” before combining it with the sauce. This ensures the pasta retains a perfect texture after baking.
- Simmer the Sauce Longer: Allow the meat sauce to simmer for as long as possible, ideally 30 to 60 minutes or more. This slow cooking enhances the flavor, making the sauce richer and more delicious.
- Layering Technique: When assembling the pasta bake, start with a layer of sauce on the bottom of the baking dish to prevent sticking. Layer pasta, mozzarella, and pecorino cheese, alternating until all ingredients are used, to ensure even distribution of flavors throughout the dish.
- Adjusting Seasoning: Taste the sauce before mixing it with the pasta and adjust the seasoning accordingly. Remember that the pecorino cheese adds saltiness, so be cautious with additional salt.
Equipment
- Dutch Oven – This is used for browning the meat and simmering the sauce.
- Large Baking Dish or Cast Iron Pan – Needed for baking the pasta in the oven.
- Cheese Grater – For grating pecorino cheese.
- Blender or Food Processor – For crushing plum tomatoes by pulsing, if not done by hand.
