Christian makes pasta al forno (Italian pasta bake)

Based on 8 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
30
min.
Preparation
45
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
400 g paccheri
onion
1 clove garlic
200 g Parmesan cheese
100 ml white wine
600 ml tomato purée (passata)
eggs
100 g peas (frozen)
Italian sausages
10 g basil
125 g mozzarella cheese
6 slices Prosciutto di Parma
3 tbsp olive oil (for frying)
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1145
Protein
60 g
Fat
55 g
Carb
96 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.
    • onion
    • 1 clove garlic
    • 200 g Parmesan cheese
    • 100 ml white wine
    • 600 ml tomato purée (passata)
    • 3 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
    • 400 g paccheri
    • 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.
    • 100 g peas (frozen)
    • Italian sausages
    • 10 g basil
    • 125 g mozzarella cheese
    • 6 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!

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