I love this recipe because it’s classic Italian comfort food at its best. The combination of ground meat and Italian sausage gives the sauce incredible depth, while the creamy tomato base coats every piece of pasta perfectly. The mozzarella melts into soft, stretchy layers, and the pecorino adds a salty, tangy bite that makes the whole dish irresistible. It’s easy to prepare ahead, makes plenty to share, and reheats beautifully — a true crowd-pleaser.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb rigatoni pasta 1 tbsp olive oil 1/2 onion, finely chopped 8 oz ground beef 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
Directions
I start by preheating the oven to 350°F (175°C). In a large skillet, I heat the olive oil over medium heat, then add the finely chopped onion. I cook it for about 5 minutes until it becomes translucent and fragrant.
Next, I add the ground beef and Italian sausage, breaking them apart with a spoon as they brown. Once the meat is fully cooked and crumbled, I pour in the tomato puree, along with about ½ cup of water, the salt, and black pepper. I bring it to a gentle simmer, then reduce the heat to medium-low and let it cook uncovered for about 30 minutes, stirring occasionally. The sauce thickens and the flavors deepen beautifully.
While the sauce simmers, I bring a large pot of salted water to a boil and cook the rigatoni 3–4 minutes shy of the package instructions — just until very al dente. Before draining, I reserve 1–2 cups of the starchy pasta water.
In a large bowl, I toss the drained pasta with the meat sauce, three-quarters of the mozzarella and pecorino, and a splash of the reserved pasta water. I stir everything together until the cheese melts slightly and the sauce clings to the noodles, adding a bit more pasta water if I want it creamier.
Then I transfer the mixture into a 3-quart baking dish and sprinkle the remaining mozzarella and pecorino evenly over the top. I bake it uncovered for 20–25 minutes, until the cheese is melted, golden, and bubbly.
After baking, I let the pasta rest for about 5 minutes before serving so it sets slightly and is easier to scoop.
Servings and Timing
This recipe makes about 6 servings. It takes 10 minutes to prep, 45 minutes to cook (including sauce time), and about 15 minutes to bake, for a total of 1 hour and 10 minutes.
Variations
Sometimes I like to add a pinch of red pepper flakes to the sauce for a little heat. I’ve also made it with ground chicken or turkey instead of beef for a lighter version. For extra richness, I layer dollops of ricotta cheese throughout the pasta before baking. If I want a more rustic texture, I use penne or ziti instead of rigatoni. For a vegetarian version, I skip the meat and load it with sautéed mushrooms, spinach, or roasted eggplant.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the pasta with foil and warm it in the oven at 350°F for about 15 minutes, or until heated through. It also reheats well in the microwave for a quick lunch. For longer storage, I freeze it (either unbaked or after baking) for up to 2 months, then thaw overnight in the fridge before reheating.
FAQs
Can I make Pasta al Forno ahead of time?
Yes, I often assemble it ahead and refrigerate it until ready to bake — I just add a few extra minutes to the baking time.
What pasta shapes work best for this recipe?
Rigatoni is ideal because it holds the sauce inside the tubes, but penne, ziti, or even shells work well too.
Can I use store-bought marinara instead of homemade sauce?
Yes, I can substitute my favorite jarred sauce to save time, though the homemade one gives deeper flavor.
How do I make it vegetarian?
I replace the meat with a mix of sautéed vegetables like zucchini, eggplant, or mushrooms.
Can I use pre-shredded cheese?
Freshly grated cheese melts better, but pre-shredded can work in a pinch.
Can I add more cheese?
Absolutely — more cheese makes it even creamier and more indulgent.
What’s the difference between Pasta al Forno and baked ziti?
They’re similar, but Pasta al Forno often uses a combination of meats and cheeses for a richer, layered flavor.
How can I prevent the pasta from drying out in the oven?
I make sure to keep the sauce a little on the loose side before baking, as the pasta absorbs more moisture while in the oven.
What can I serve with Pasta al Forno?
I love pairing it with garlic bread, a crisp green salad, or roasted vegetables.
Can I freeze individual portions?
Yes, I portion leftovers into containers and freeze them — perfect for quick, ready-to-heat meals later.
Conclusion
This Pasta al Forno is one of my favorite Italian comfort dishes — hearty, cheesy, and full of rich tomato flavor. The combination of perfectly cooked pasta, flavorful meat sauce, and bubbling cheese makes it an irresistible meal that always brings everyone to the table. Whether I’m cooking for family, friends, or just myself, it’s a timeless classic that feels like a warm hug in every bite.
This Pasta al Forno is a classic Italian baked pasta featuring rigatoni tossed in a rich meat sauce and layered with mozzarella and pecorino cheese. Baked to golden perfection, it’s hearty, comforting, and ideal for family dinners or special occasions.
Ingredients
1 lb rigatoni pasta
1 tbsp olive oil
1/2 onion, finely chopped
8 oz ground beef
6 oz Italian sausage, casings removed
3 cups tomato puree/passata
1/2 cup water
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
Instructions
Preheat oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 5 minutes until soft and fragrant.
Add ground beef and Italian sausage, breaking apart with a spoon. Cook until browned and fully cooked through.
Stir in tomato puree, 1/2 cup water, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
Meanwhile, cook rigatoni in salted boiling water 3–4 minutes less than package directions (until very al dente). Reserve 1–2 cups pasta water and drain.
In a large bowl, combine cooked pasta with the meat sauce, three-quarters of the mozzarella and pecorino, and a splash of pasta water. Mix until well coated and creamy.
Transfer to a 3-quart baking dish. Sprinkle the remaining cheeses on top.
Bake uncovered for 20–25 minutes, until the top is melted, golden, and bubbling.
Let rest 5 minutes before serving for easier slicing and serving.
Notes
Keep the sauce slightly loose before baking to prevent the pasta from drying out.
Add ricotta cheese between layers for extra creaminess.
Substitute ground chicken or turkey for a lighter version.
For a vegetarian option, replace meat with sautéed vegetables.
Assemble ahead and refrigerate to bake later — just add 5 extra minutes of baking time.
Freeze baked or unbaked pasta up to 2 months; thaw overnight before reheating.
