Lasagna holds a special place in my heart as the ultimate pasta dish, with its layers of rich flavor baked to perfection. However, its elaborate preparation often deters me from making it. Enter Pasta al Forno, or “pasta baked in the oven,” which encapsulates all the beloved traits of lasagna without the intricate layering. This dish is a game-changer, offering a simpler yet equally delicious alternative. Embrace this recipe, and it might just become your new go-to favorite.
Ingredients:
1 lb rigatoni pasta
2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 lb Italian sausage
1 (1 lb) can tomato puree
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon oregano
2 1/2 cups shredded mozzarella cheese, divided
½ cup shredded parmesan cheese
How to Make Pasta al Forno:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Sauté the diced onion for 3-4 minutes, then add the minced garlic and cook for an additional minute.
Crumble the Italian sausage into the pot, browning it thoroughly before draining any excess grease.
Stir in the tomato puree, a splash of water (about ¼ cup), salt, pepper, and oregano. Lower the heat and let the sauce simmer for 30 minutes to blend the flavors.
While the sauce simmers, cook the rigatoni in a pot of well-salted water until it’s just shy of al dente. Reserve 1 cup of the pasta water, then drain the rest.
Fold the slightly undercooked pasta into the simmered sauce, incorporating 1 ½ cups of the mozzarella and half of the reserved pasta water. If the mix seems too thick, gradually add the remaining pasta water until it reaches the desired consistency.
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