Pasta al Forno
Pasta al forno is a rich-flavored baked pasta dish which the whole family will love. It boasts meat, cheese, marinara sauce, garlic, and more.
Servings: 6
Ingredients
- 16 Ounces rigatoni pasta dried and uncooked
- 1 Tablespoon olive oil
- 1 Pound Italian sausage ground, mild
- 1 yellow onion diced
- 1 green bell pepper diced
- ½ Teaspoon kosher salt or ¼ Teaspoon sea salt
- ½ Teaspoon black pepper freshly cracked
- ½ Teaspoon Italian seasoning
- 2 Cloves garlic minced
- 24 Ounces marinara sauce
- 2 Cups mozzarella cheese shredded
- basil fresh, chopped, for garnish
- nonstick cooking spray as needed
Instructions
- In a large pot of salted water, cook pasta according to package directions to al dente. Drain and set aside.
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 4 to 5 minutes, breaking it up with a wooden spoon or spatula as it cooks.
- Add onions, green peppers, salt, pepper, and Italian seasoning. Cook for 5 minutes, or until the vegetables are softened.
- Add garlic and cook until fragrant, about 1 minute. Stir in marinara sauce, simmer, and cook for 5 minutes or until the sauce has thickened.
- Toss cooked pasta with the sauce. Pour the pasta mixture into the prepared pan and top with mozzarella cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake for another 15 minutes or until cheese is melted.
- Garnish with fresh chopped basil before serving.
Notes
Al dente pasta: Remember the pasta is going to cook further in the oven so only cook it to al dente on the stove.
Seasoning perfection: Salt, pepper and Italian seasoning are all you need to add subtle flavors to the dish. I like to add a little, stir and taste, and then add more if needed.
Check as you go: Keep an eye on the pasta as it cooks and don't let it cook further than al dente. Watch the sauce simmer gently too. Once it's thickened a little, it's ready to be combined with the pasta and go in the oven. If you overcook it, it might not taste as good or it might come out too thick.
Seasoning perfection: Salt, pepper and Italian seasoning are all you need to add subtle flavors to the dish. I like to add a little, stir and taste, and then add more if needed.
Check as you go: Keep an eye on the pasta as it cooks and don't let it cook further than al dente. Watch the sauce simmer gently too. Once it's thickened a little, it's ready to be combined with the pasta and go in the oven. If you overcook it, it might not taste as good or it might come out too thick.
Nutrition
Calories: 716kcal | Carbohydrates: 67g | Protein: 31g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 87mg | Sodium: 1524mg | Potassium: 795mg | Fiber: 5g | Sugar: 8g | Vitamin A: 821IU | Vitamin C: 27mg | Calcium: 245mg | Iron: 3mg
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