Pasta Al Forno Recipes

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PASTA AL FORNO (BAKED PASTA THE ITALIAN WAY)



Pasta al forno (baked pasta the Italian way) image

This recipe is based on my Sicilian mother-in-law's version of pasta al forno. It's rich and tasty and perfect for when you have a large number to feed!

Provided by Jacqueline Debono

Categories     Main Course

Time 2h

Number Of Ingredients 15

500 g minced beef and pork mix or veal
1/2 glass white wine
100 g peas
1 carrot
1 celery stalk
1 medium sized onion
1-2 garlic cloves ((optional) garlic isn't always used in ragu. But you can add it if you like it.)
extra virgin olive oil
1 handful basil leaves or parsley (chopped)
2 tbsp tomato concentrate
500 ml tomato pulp or passata
salt and pepper to taste
400 g tortiglioni (or other pasta tubes (better ridged like rigatoni))
300 g caciocavallo or mozzarella (cut into pieces)
50 g parmesan

Steps:

  • Chop the carrot, onion, garlic and celery finely.
  • Fry the vegetables in olive oil until they are softening. Be careful not to allow them to burn!
  • Add the minced meat and cook until browned.
  • Then add the tomato concentrate and stir well
  • Add the glass of wine and stir well again
  • When the wine has evaporated pour in the tomato pulp and mix it in well with the meat.
  • Add the basil leaves and salt and pepper as required.
  • Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.
  • 15 minutes before the sauce is ready add the peas.
  • Put salted water on to boil for the pasta. Cook the pasta 2-3 minutes less than instructed on the packet. Strain and add the pasta to the meat sauce when it is ready.
  • Mix the pasta and sauce well and allow to cool.
  • Put a layer of pasta with sauce on the bottom of an oven dish.
  • Make another layer with thick pieces of mozzarella.
  • Add another layer of pasta with meat sauce and again some mozzarella
  • Finish with a layer of pasta.
  • Sprinkle with parmesan and bake in a pre-heated oven 180-200° until the top layer starts to crisp (30-40 mins)

PASTA AL FORNO



Pasta al Forno image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

Extra-virgin olive oil, for cooking
1 to 2 cloves garlic, minced
One to two 28-ounce cans marinara sauce
1 bunch fresh basil
Salt and pepper
4 cups all-purpose flour, or more as needed
6 eggs
1 pound ground beef
1 pound ground pork
1 pound ground veal
1/2 cup panko, or more as needed
1 tablespoon grated Parmesan
3 pinches kosher salt
3 pinches ground black pepper
2 eggs
Canola oil, for frying
2 cups fresh ricotta
2 cups shredded mozzarella
Kosher salt

Steps:

  • For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
  • For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
  • Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
  • For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
  • For the pasta al forno: Preheat the oven to 350 degrees F.
  • Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
  • Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

PASTA AL FORNO



Pasta al Forno image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound ziti rigate
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small onion, finely chopped
3 cloves garlic, chopped
1 (15-ounce) can, crushed tomatoes
1/2 cup heavy cream
2 pinches ground cinnamon
Salt and pepper
3 ounces prosciutto, 1 thick slice from deli, chopped
1/4 to 1/3 cup grated Parmigiano-Reggiano
Softened butter to coat a medium casserole or baking dish

Steps:

  • Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
  • To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.

MOM'S PASTA AL FORNO



Mom's Pasta al Forno image

Mom used to make this pasta al forno on special days, like on holidays and a lot of Sundays. It was a big treat for us. It is a lot of work because of all the ingredients that you have to layer on the pasta but it's well worth it. You can choose whatever you like in the ziti, but we love it just like this. It's filling and it's good.

Provided by sabinact

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ziti Recipes

Time 1h55m

Yield 14

Number Of Ingredients 14

3 tablespoons vegetable oil
1 medium onion, sliced
3 (15 ounce) cans tomato puree
4 ¼ cups water, or to taste
6 tablespoons white sugar
6 leaves fresh basil
2 pounds ziti
1 pound ground beef
1 (8 ounce) container ricotta cheese
2 tablespoons water
1 (15 ounce) can green peas, drained
1 cup grated Parmesan cheese
4 hard-boiled eggs, sliced, ends discarded
1 (16 ounce) package shredded mozzarella cheese

Steps:

  • Heat oil in a large pot over medium heat. Add onion; saute until translucent, about 5 minutes. Mix in tomato puree and water; cook for 10 minutes. Stir in sugar and basil. Reduce heat to low; simmer for 30 minutes, stirring occasionally.
  • While the sauce is cooking, bring a very large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add ground beef to cooked pasta. Mix in enough tomato sauce to lightly coat the pasta.
  • Mix ricotta cheese and water in a bowl until it reaches a spreadable consistency.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Spread a ladleful of sauce in the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta, all of the ricotta cheese, peas, and 1/2 of the Parmesan cheese. Layer the sliced eggs on every section of the pasta; cover with 1/2 of the mozzarella cheese. Pour remaining pasta, Parmesan cheese, sauce, and mozzarella on top. Cover with aluminum foil.
  • Bake in the preheated oven until golden brown and bubbly, 40 to 50 minutes. Let stand for about 10 minutes before cutting, so slices don't fall apart.

Nutrition Facts : Calories 561 calories, Carbohydrate 67.6 g, Cholesterol 111.3 mg, Fat 18.9 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 8 g, Sodium 771.2 mg, Sugar 13.4 g

PASTA AL FORNO



Pasta Al Forno image

This is a great, Italian recipe. You can make it with meat or without for a vegetarian meal. Got it out of a magazine. Prep. time is more if your meat is not cooked.

Provided by WI Cheesehead

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/2-1 lb chopped cooked chicken or 1/2-1 lb browned lean ground beef
8 ounces small shaped pasta
1 (25 ounce) jar marinara sauce
1 1/2 cups shredded mozzarella cheese
1 (10 ounce) package frozen spinach, thawed and drained or 1 (10 ounce) package frozen broccoli
1 cup cottage cheese or 1 cup ricotta cheese
6 tablespoons grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
1 tablespoon oil

Steps:

  • Preheat oven to 375°. Coat 2 1/2 quart baking dish with cooking spray.
  • Cook pasta; drain; rinse with cold water.
  • In bowl, combine marinara, mozzarella, spinach or broccoli, cottage cheese or ricotta, 6 T Parmesan, salt and pepper. Stir in pasta and chopped, cooked chicken (or ground beef); transfer to baking dish.
  • Stir together bread crumbs, Parmesan and oil; sprinkle over pasta. Bake until hot, 25-30 minutes.

Nutrition Facts : Calories 522.2, Fat 19.2, SaturatedFat 7.5, Cholesterol 65, Sodium 1207.7, Carbohydrate 54.5, Fiber 6.5, Sugar 14.8, Protein 32.1

PASTA AL FORNO



Pasta al Forno image

Nonna Susanna's recipe for meat sauce and pasta that is baked in the oven and great for using leftovers.

Provided by MKK

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 12

Number Of Ingredients 13

1 tablespoon olive oil, or as needed
2 red onions, finely chopped
½ pound ground beef, or more to taste
½ pound bacon, chopped
¼ cup white wine, or as needed
2 (26 ounce) packages chopped tomatoes (such as Pomi®)
1 (6 ounce) can tomato paste
4 tablespoons white sugar, or more to taste
salt to taste
1 (16 ounce) package rotini pasta (such as Barilla®)
4 tablespoons grated Parmesan cheese, or more to taste
⅓ pound chopped provolone cheese
⅓ pound chopped mozzarella cheese

Steps:

  • Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
  • Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
  • Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
  • Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
  • Bake in the preheated oven until hot and melted, 30 to 45 minutes.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 41.8 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 3.1 g, Protein 19.2 g, SaturatedFat 5.7 g, Sodium 688.6 mg, Sugar 11 g

MEATBALL PASTA BAKE (PASTA AL FORNO)



Meatball pasta bake (pasta al forno) image

Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 1h

Yield Serves 4-6

Number Of Ingredients 11

1 large onion , ½ grated, ½ finely chopped
3 garlic cloves , crushed
400g beef mince
50g fresh breadcrumbs
3 tbsp milk
25g parmesan , finely grated
½ small bunch of parsley , finely chopped
3 tbsp olive oil
2 x 400g cans chopped tomatoes
350g undefined
2 x 125g balls mozzarella , drained and cut into cubes

Steps:

  • Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
  • Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
  • Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
  • Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
  • Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

PASTA AL FORNO



Pasta Al Forno image

This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella. I wasn't able to get any so I used fontina instead. The measurements given for the cheeses are what I used as the original recipe was to taste.

Provided by Irmgard

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb rigatoni pasta
4 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 large eggplant, cubed
15 kalamata olives, pitted and chopped
10 large sun-dried tomatoes packed in oil, chopped
1/4 teaspoon red pepper flakes (use more if you like your food spicier!)
1 (720 ml) jar tomato puree
400 g mozzarella cheese, grated
250 g Fontina cheese, cubed
2/3 cup parmesan cheese, grated
salt

Steps:

  • Preheat the oven to 400 degrees F.
  • While the rigatoni cooks in salted boiling water, prepare the sauce.
  • In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
  • Add the tomato puree and salt to taste.
  • Let cook for about 10 minutes on medium heat.
  • Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
  • Place half the rigatoni in a 9" x 13" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.
  • Add the remaining rigatoni and follow with a final layer of all of the cheeses.
  • Bake for 20 to 30 minutes or until golden brown.

Nutrition Facts : Calories 863.3, Fat 45, SaturatedFat 21.1, Cholesterol 174.6, Sodium 1069, Carbohydrate 73.8, Fiber 8.3, Sugar 10.8, Protein 43.5

PASTA FAGIOLI AL FORNO



Pasta Fagioli al Forno image

The name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." -Cindy Preller, Grayslake, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

3 cups uncooked penne pasta (about 12 ounces)
1 can (28 ounces) whole plum tomatoes
1 pound bulk Italian sausage
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup grated Parmesan cheese, divided
1/2 cup minced fresh parsley, divided
2 cups shredded fontina or provolone cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions for al dente; drain., Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a 6-qt. stockpot, cook and crumble sausage with onion, carrot, celery and garlic over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Stir in beans and 1/4 cup each Parmesan cheese and parsley. Stir in pasta. Transfer to a greased 13x9-in. baking dish; sprinkle with fontina cheese and remaining Parmesan cheese., Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 440 calories, Fat 23g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 1029mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein.

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From christinascucina.com


PASTA AL FORNO WITH ROASTED VEGETABLES - MISSION FOOD ADVENTURE
2021-08-28 Put grated tomatoes in a medium bowl or large measuring cup and stir in lemon juice, olive oil, and salt. Toss the pasta with the roasted vegetables and the roasted mushrooms. Add 2 cups of the tomato-lemon mixture and gently toss to combine thoroughly. Spoon half of the pasta mixture into the prepared baking dish.
From mission-food.com


EASY PASTA AL FORNO RECIPE - HEALTHY LIFE TRAINER
2021-02-23 Making the Sauce: In a small pot, heat the oil, then add onion and garlic, cook for 1 minute, until onion softened. Add the meat, stir for 1 minute, then add salt, black pepper, Italian herbs, and tomato sauce. Stir, cook for 20-25 minutes. Assembling the casserole: Toss the pasta into the meat and tomato sauce, stir well until combined. Place ...
From healthylifetrainer.com


VEGETARIAN PASTA AL FORNO – SKINNY SPATULA
2021-03-24 Preheat the oven at 200°C. Bring a large pot of water to a boil, salt it generously, and cook the pasta 3 minutes less than the instructions on the package. Drain it and set it aside, reserving a cup of pasta water. Meanwhile, heat the olive oil in a large pan and fry the onion and garlic for a …
From skinnyspatula.com


AL FORNO'S PASTA IN THE PINK RECIPE | WESTON TABLE
Oozing, bubbling baked pasta with a golden crust, ‘pasta al forno’ in Italian, has been served since the Middle Ages. A genius recipe by the owners of the Al Forno restaurant in Providence, Rhode Island, the sauce is easy to prepare in advance and parboiling the pasta may also be done ahead of time, making this a two-minute assembly, meatless recipe for busy weeknights that adults and ...
From westontable.com


EASY CHEESY PASTA AL FORNO - SPLASH OF TASTE - VEGETARIAN RECIPES
2021-09-29 Penne pasta, which is what we use for our pasta al forno recipe, it’s perfect because the hollow tubes and slanted edges just can’t help catching all of the creamy sauce. Rigatoni, this is like penne’s big cousin, a larger version with a bigger hollow center and straight edges and is popular in …
From splashoftaste.com


CREAMY PASTA AL FORNO MEAL KIT DELIVERY | GOODFOOD
Boil the pasta Break the lasagna sheets into 2-inch pieces. Add to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of olive oil to prevent sticking. Make the …
From makegoodfood.ca


PASTA AL FORNO RECIPE GIADA - FOOD NEWS
Pre-heat the oven at 450F Cook the ziti until they are half way done. Rinse the pasta under cold water. Take a baking pan and add 4 scoops of sauce at the bottom. Add half of the pasta and spread it evenly. Add another light coating of sauce followed by a generous sprinkle of …
From foodnewsnews.com


10 BEST VEGETARIAN PASTA AL FORNO RECIPES | YUMMLY
2022-06-17 Pasta al Forno {Baked Pasta with Tomatoes and Mozzarella} Mel's Kitchen Cafe salt, garlic cloves, dried oregano, penne pasta, extra-virgin olive oil and 5 …
From yummly.com


PASTA AL FORNO | RECIPE | RECIPES, PASTA AL FORNO, COOKING
Apr 24, 2016 - David Rocco’s Dolce India is David’s latest television offering of inspiring food and travel adventure.
From pinterest.ca


PASTA AL FORNO - COOKING JOURNEY BLOG
2022-02-22 How to make pasta al forno Prepare ingredients for baked pasta casserole and preheat your oven to 375 F / 190 C. First you need to fry meat on a pan for about 15 minutes. I used leftover beef mince, but you can also use chopped sausage instead. Make tomato sauce. Brown chopped onion and garlic, then add tomato pulp and cooked meat.
From cookingjourneyblog.com


PASTA FORNO - GOOD CHEF BAD CHEF
2022-06-07 Method Preheat the oven to 180°C. Add onions and olive oil to a hot pan over medium heat. Sweat for 4-5 minutes or until the onions are soft. Add garlic, chilli, oregano and anchovies, and stir through breaking up the anchovies. Add the lamb mince, and use the back of a wooden spoon to break up the mince. Season with salt and pepper.
From goodchefbadchef.com.au


PASTA AL FORNO: 55 BAKED PASTA RECIPES - TASTE OF HOME

From tasteofhome.com


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