Pasta al Forno (Pasta Bake)

A traditional Pasta al Forno layered with ragù, Béchamel, and cheese. Creamy, savoury, and finished with a crisp top, it’s the ultimate baked pasta for weekends and gatherings.

The holiday season has finally arrived, and I couldn’t be happier to spend it surrounded by family, laughter, and plenty of good food. This is the time of year when I slow down, enjoy being in the kitchen, and make the dishes that mean the most to us.

I feel very lucky this Christmas because my parents have come all the way from Italy to visit. Having them here makes our celebrations feel extra special, and of course, it means there’s even more cooking happening in my kitchen.

While I’ll be preparing a few recipes from my Manu’s Christmas Menus eBook, today I’m sharing another festive favourite, Pasta al Forno, the traditional Italian pasta bake. In many Italian homes, it often takes the place of lasagne on Christmas Day, and in mine, it’s always been one of the most loved dishes.

My husband and daughters actually prefer it to lasagne, which says a lot. It’s simple, hearty, and full of those classic Italian layers we all enjoy. I hope it brings the same joy to your table this Christmas. Buon appetito!

Key Ingredients for Pasta al Forno

Tomato Purée

Adds body and natural sweetness to balance the meat. Simmering it slowly concentrates the flavour without turning it acidic.

Milk, Butter, and Flour

These three create the classic Béchamel. Cooking the flour in butter before adding milk keeps the sauce smooth and free of lumps. A small pinch of nutmeg adds a traditional Italian note.

Mozzarella and Provolone

These cheeses melt evenly into the sauce. Provolone adds a mild tang, while mozzarella gives a creamy, stretchy texture that works perfectly in baked pasta.

Parmigiano Reggiano

Grated Parmigiano gives the golden crust and adds an extra layer of richness. Always grate it fresh for the best taste.

Find the complete list with measurements in the recipe card below.

How to Make Pasta al Forno

For the Ragù Sauce

Step 1. Heat the extra virgin olive oil in a large pot, then add the celery, carrot, and onion. Sauté over medium heat for a few minutes, until the vegetables soften.

Step 2. Add the mince, stirring well to break up any lumps with a wooden spoon. When the meat is evenly browned, pour in the wine and increase the heat to cook off the alcohol.

Step 3. Stir in the tomato purée, season with salt and pepper, and add enough water to almost fill the pot. Reduce the heat to medium–low, cover, and simmer for at least 1 hour, or until the sauce thickens. Set aside.

For the Béchamel Sauce

Step 1. Melt the butter in a non-stick pot over low heat.

Step 2. Add the flour and whisk constantly until smooth and well combined. Let it cook for 1–2 minutes to remove the raw flour taste.

Step 3. Gradually add the hot milk, a little at a time, whisking continuously. Wait until each addition is absorbed before adding more.

Step 4. Once all the milk has been incorporated, season with salt and nutmeg. Continue cooking over low heat for about 5 minutes, whisking until the sauce thickens.

Step 5. Cover the surface with cling film or baking paper to prevent a skin from forming.

To Assemble the Pasta al Forno

Step 1. Cook the penne in salted boiling water. If you are using an Italian brand, the exact cooking time is usually written on the packet. In this case, cook it only for half the time and then drain it (the pasta will keep cooking in the oven).

Step 2. Put the drained penne in the pot with the meat sauce, add the Béchamel sauce too, and mix well. Add the chopped mozzarella, provolone, and ⅔ of the grated Parmigiano Reggiano. Mix well.

Step 3. Pour into an oven dish and spread evenly. Sprinkle the remaining Parmigiano Reggiano on top and cover with aluminium foil.

Step 4. Bake in a preheated oven at 180 °C – 355 °F for 15 minutes. Remove the foil and grill for 5 minutes, or until the top turns golden and lightly crisp.

Step 5. Serve immediately.

Extra Help from the Kitchen

Use the Right Pot for the Ragù – A wide, heavy-bottomed pot lets the sauce reduce evenly without catching on the base. Thin pots can burn the tomato before it thickens.

Choose Whole Milk for the Béchamel – Low-fat milk gives a thinner texture. Whole milk makes the sauce richer and smoother, which coats the pasta better.

Combine While Warm – Mix the pasta with the warm ragù and Béchamel before baking. The heat helps everything blend and prevents clumping.

Grate Cheese Freshly – Pre-grated cheese contains starch and doesn’t melt as well. Freshly grated Parmigiano gives better flavour and a perfect golden crust.

Variations and Twists

Vegetarian Pasta al Forno – Replace the beef mince with diced mushrooms, zucchini, and eggplant. Sauté them before adding the tomato purée to make a rich vegetable sauce.

Southern-Style Pasta al Forno – Add sliced boiled eggs, diced salami, and small meatballs between the pasta layers for a traditional Sicilian version often served during holidays.

Four-Cheese Pasta Bake – Skip the ragù and use a blend of mozzarella, provolone, fontina, and Parmigiano Reggiano mixed with the Béchamel for a creamy, meat-free option.

Pasta al Forno with Sausage – Use Italian pork sausage instead of beef mince. Remove the casing and brown the meat before adding it to the sauce for extra depth.

Storage and Shelf Life

Store Pasta Bake leftovers in an airtight container or tightly covered baking dish in the fridge for up to 3 days. To freeze, let the baked pasta cool completely, then portion it into airtight containers or wrap individual servings in foil and place them in freezer-safe bags. It will keep for up to 2 months.

Reheat from chilled in the oven at 180°C – 355°F, covered with foil until hot throughout, or in the microwave in short bursts. If reheating from frozen, thaw overnight in the fridge first. Add a spoonful of milk before reheating to restore the creamy texture.

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Pasta al Forno (Pasta Bake)

A traditional Pasta al Forno layered with ragù, Béchamel, and cheese. Creamy, savoury, and finished with a crisp top, it’s the ultimate baked pasta for weekends and gatherings.

Course: Main

Cuisine: Italian

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour 50 minutes

Servings: 4 to 6

Author: Manuela Zangara

Ingredients

For the Ragù Sauce

• 800 g – 1¾ lb beef mince
• 4 tbsp extra virgin olive oil
• 1 onion – finely chopped
• 1 carrot – finely chopped
• 1 celery stalk – finely diced
• 80 ml – 2¾ oz red wine
• 800 ml – 27 oz tomato purée
• Salt and pepper – to taste
• Water – as needed

For the Béchamel Sauce

• 300 ml – 1¼ cups hot milk
• 30 g – 2 tbsp butter
• 30 g – 2 tbsp plain flour
• 1 pinch salt
• 1 pinch nutmeg

To Assemble

• 500 g – 1.1 lb short pasta I use short penne
• 100 g – 3½ oz provolone – chopped
• 100 g – 3½ oz mozzarella OR bocconcini – chopped
• 125 g – ½ cup Parmigiano Reggiano – finely grated
• Béchamel sauce – prepared as above

Instructions

For the Ragù Sauce

1. Heat the extra virgin olive oil in a large pot, then add the celery, carrot, and onion. Sauté over medium heat for a few minutes, until the vegetables soften.
2. Add the mince, stirring well to break up any lumps with a wooden spoon. When the meat is evenly browned, pour in the wine and increase the heat to cook off the alcohol.
3. Stir in the tomato purée, season with salt and pepper, and add enough water to almost fill the pot. Reduce the heat to medium–low, cover, and simmer for at least 1 hour, or until the sauce thickens. Set aside.
   

For the Béchamel Sauce

1. Melt the butter in a non-stick pot over low heat.
2. Add the flour and whisk constantly until smooth and well combined. Let it cook for 1–2 minutes to remove the raw flour taste.
3. Gradually add the hot milk, a little at a time, whisking continuously. Wait until each addition is absorbed before adding more.
4. Once all the milk has been incorporated, season with salt and nutmeg. Continue cooking over low heat for about 5 minutes, whisking until the sauce thickens.
   
5. Cover the surface with cling film or baking paper to prevent a skin from forming.

To Assemble the Pasta al Forno

1. Cook the penne in salted boiling water. If you are using an Italian brand, the exact cooking time is usually written on the packet. In this case, cook it only for half the time and then drain it (the pasta will keep cooking in the oven).

2. Put the drained penne in the pot with the meat sauce, add the Béchamel sauce too, and mix well. Add the chopped mozzarella, provolone, and ⅔ of the grated Parmigiano Reggiano. Mix well.

3. Pour into an oven dish and spread evenly. Sprinkle the remaining Parmigiano Reggiano on top and cover with aluminium foil.

   
4. Bake in a preheated oven at 180 °C – 355 °F for 15 minutes. Remove the foil and grill for 5 minutes, or until the top turns golden and lightly crisp.
5. Serve immediately.

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