Christian makes pasta al forno (Italian pasta bake)

Christian makes pasta al forno (Italian pasta bake)

Based on 15 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"The best thing about this Italian pasta bake is that it's really versatile. For a little variety, I would recommend adding salami, capers, anchovies, chili, ricotta, or pecorino. This is also a great place to use up any leftover veggies in your fridge. If you want to use bacon, I would recommend frying it first for extra texture and additional flavor."

Difficulty

Easy 👌

Preparation

30 min

Baking

45 min

Resting

10 min

Ingredients

2Servings
200 g
paccheri pasta
½
onion
½ clove
garlic
100 g
Parmesan cheese
50 ml
white wine
300 ml
tomato purée (passata)
eggs
50 g
peas (frozen)
1
Italian sausages
5 g
basil
62½ g
mozzarella cheese
3 slices
Prosciutto di Parma
tbsp
olive oil (for frying)
salt
pepper
MetricImperial

Utensils

cutting board, knife, grater, pot, spatula, pot (small), slotted spoon, pot (large), colander, oven, bowl (large), baking dish (11x7 in.), aluminum foil

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How-To Videos

how-to-cook-the-perfect-egg

How to cook the perfect egg

how-to-grate-cheese

How to grate cheese

how-to-prepare-garlic

How to prepare garlic

how-to-deglaze

How to deglaze

how-to-cook-pasta

How to cook pasta

Nutrition per serving

Cal1145
Fat55 g
Protein60 g
Carb96 g
  • Step 1/4

    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.
    • ½ onion
    • ½ clove garlic
    • 100 g Parmesan cheese
    • 50 ml white wine
    • 300 ml tomato purée (passata)
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Christian makes pasta al forno (Italian pasta bake)

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