Christian makes pasta al forno (Italian pasta bake)

Step 1/4

• ½ onion
• ½ clove garlic
• 100 g Parmesan cheese
• 50 ml white wine
• 300 ml tomato purée (passata)
• 1½ tbsp olive oil (for frying)
• salt
• pepper

• cutting board
• knife
• grater
• pot
• spatula

Mince onions and garlic. Grate Parmesan cheese. Heat olive oil in a pot over medium heat and sauté the onion and garlic until translucent. Deglaze with white wine and let the liquid reduce slightly. Add the tomato purée and season with salt and pepper. Bring to a simmer and let cook for approx. 15 min.

Step 2/4

• 1½ eggs
• 200 g paccheri pasta

• pot (small)
• slotted spoon
• pot (large)
• colander

In the meantime, bring a small pot of water to boil. Gently add the eggs to the pot with a slotted spoon and let cook for approx. 7 min. Remove eggs with a slotted spoon, then rinse, peel, and quarter them. Bringe a large pot of salted water to boil and cook the pasta for approx. 8 – 10 min. Drain.

Step 3/4

• 50 g peas (frozen)
• 1 Italian sausages
• 5 g basil
• 62½ g mozzarella cheese
• 3 slices Prosciutto di Parma

• oven
• bowl (large)
• baking dish (11x7 in.)

Preheat the oven to 200°C/400°F. In a large bowl, combine the pasta with two-thirds of the grated Parmesan cheese, the peas and two-thirds of the tomato sauce. Add to a baking dish. Remove the sausage casing from the Italian sausage, then scatter bite-size chunks of sausage, eggs, basil, mozzarella, and Prosciutto di Parma over the pasta. Add the remaining tomato sauce and remaining Parmesan cheese on top.

Step 4/4

• aluminum foil

Cover the baking dish with aluminum foil. Bake at 200°C/400°F for approx. 40 min. Remove the aluminum foil and bake for approx. 5 min. more, or until the surface is golden brown. Remove from the oven and let rest for 10 min. before serving. Enjoy!

Enjoy your meal!