Go Back
–+ servings
Print
Baked Pasta al Forno topped with rich meat sauce and melted cheese in a white baking dish on a rustic wooden table.

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.
    Step-by-step collage showing onions, carrots, and celery being sautéed, beef mince browned, wine added, and tomato purée mixed to make the ragù for Pasta al Forno.

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.
    for-pasta-al-forno.jpg Process shots of Béchamel sauce preparation.
  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.

    Pasta mixed with ragù and Béchamel sauce, layered in a baking dish and topped with Parmigiano Reggiano before baking.
  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.