Pasta al Forno

Pasta al Forno

25 - 30 Minutes
2 - 3 Persons

The term "al forno" translates as "to the oven". Majority of baked Pasta dishes can be categorised as al forno. While some pasta shapes such as Penne or Fusilli require a few minutes of boiling before baking, Lasagne sheets can be used raw in the baked dish as the moisture from the sauce cooks it completely.


  • 250 grams Penne or Whole Wheat Penne
  • 500 gams Tomato Puree
  • 200 ml Béchamel sauce
  • 250 grams Diced Mozzarella
  • 40 grams Grated Parmesan Cheese
  • Half an Onion, sliced
  • EVOO and salt to taste


  • In a frying pan, sauté sliced onions in olive oil. Add the tomato puree, salt to taste and cook for about 10 minutes, stirring occasionally.
  • In the meantime, cook the pasta in salted boiling water for about 3-4 minutes only.
  • When the sauce is ready, turn off the heat and add the béchamel sauce, mixing well.
  • Drain the half-cooked pasta and add it into the pan with the sauce. Now add the diced mozzarella and the grated cheese, keeping some aside for gratin.
  • Transfer the pasta mixture to a greased ovenproof dish and top with mozzarella and grated cheese. Bake at 180° C for about 25 minutes until a brown crust forms. 
  • Garnish with Basil and Parsley, serve warm!


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