Pasta al Forno Recipe

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Milton
Milton February 2, 2021
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How To Make Pasta al Forno

Enjoy a delightful Italian dish with this pasta al forno. It’s baked rigatoni in a meaty tomato sauce with sausage and marinara topped with cheese.

Preparation: 20 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 35 minutes

Serves:

Ingredients

For the Sauce:

  • 2tspolive oil
  • 2lbsmild Italian sausage,casings removed
  • ½cuponion,finely chopped
  • 2tspgarlic,minced
  • 24ozmarinara sauce,(1 jar)
  • 8oztomato sauce,(1 can)

For the Assembly:

  • 16ozrigatoni or other short pasta,cooked according to package directions in salted water
  • 2cupsmozzarella cheese,shredded
  • 2tbspfresh parsley,chopped
  • cooking spray

Instructions

  1. Preheat the oven to 350 degrees F. Coat a 9×13-inch; pan with cooking spray.

  2. Heat the oil in a large pan over medium-high heat. Add the sausage to the pan.

  3. Cook the sausage for 3 to 4 minutes, breaking it up into small pieces with a spoon. Add the onion to the pan. Cook for an additional 5 minutes or until sausage is browned and cooked through and onion is softened.

  4. Add the garlic and cook for 30 seconds. Add the marinara sauce and tomato sauce to the pan and bring the sauce to a simmer.

  5. Let the sauce simmer for 5 minutes or until just thickened

  6. Toss the cooked pasta with the sauce.

  7. Pour the pasta mixture into the prepared pan and top with mozzarella cheese.

  8. Bake covered for 20 minutes, then uncover and bake for another 15 to 20 minutes or until pasta is bubbly and cheese is melted and browned.

  9. Sprinkle with parsley. Let stand for 5 minutes, then serve.

Nutrition

  • Calories: 912.03kcal
  • Fat: 58.75g
  • Saturated Fat: 23.61g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 24.53g
  • Polyunsaturated Fat: 7.07g
  • Carbohydrates: 54.83g
  • Fiber: 3.99g
  • Sugar: 8.30g
  • Protein: 39.32g
  • Cholesterol: 145.71mg
  • Sodium: 1788.32mg
  • Calcium: 437.71mg
  • Potassium: 840.25mg
  • Iron: 3.24mg
  • Vitamin A: 166.29µg
  • Vitamin C: 8.18mg
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