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Pasta al Forno

An Italian baked pasta casserole combining tender noodles, rich meat sauce, and creamy béchamel under melted cheese, perfect for feeding 8 to 10 people.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 9 servings
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Ragù
  • 2 tablespoons olive oil
  • 1 pound ground beef 80/20 blend works best
  • 4 ounces ground pork optional but adds depth
  • 1 medium yellow onion finely diced
  • 2 medium carrots finely diced
  • 2 celery stalks finely diced
  • 4 garlic cloves minced
  • 1 cup whole milk
  • 1/2 cup dry white wine
  • 2 cans 28 ounces each crushed San Marzano tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
For the Béchamel
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Pinch of freshly grated nutmeg
For Assembly
  • 1 pound dried penne or rigatoni
  • 2 cups freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons unsalted butter for the baking dish

Equipment

  • 9x13 inch baking dish or similar casserole dish
  • Large heavy-bottomed pot or Dutch oven for the ragù
  • Medium saucepan for the béchamel
  • Large pasta pot for cooking the noodles
  • Wooden spoon for stirring
  • Whisk for the béchamel
  • Colander for draining pasta
  • Cheese grater for fresh Parmigiano-Reggiano
  • Measuring cups and spoons
  • Aluminum foil for covering the dish while baking

Method
 

  1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat until it shimmers.
  2. Add the ground beef and pork, breaking them into small pieces with a wooden spoon, and cook until no pink remains, about 5 to 7 minutes.
  3. Add the diced onion, carrot, and celery and stir well.
  4. Cook for 5 to 7 minutes, stirring often, until the vegetables soften and release their sweetness.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Pour in the white wine and let it simmer for 2 minutes to burn off the alcohol.
  7. Add the crushed tomatoes, milk, oregano, and bay leaf, stirring gently to combine.
  8. Lower the heat to a bare simmer and cook uncovered for 25 to 30 minutes, stirring occasionally, until the sauce thickens and flavors meld.
  9. While the ragù simmers, melt the butter over medium heat in a medium saucepan.
  10. Whisk in the flour to create a roux, cooking for 1 minute without browning.
  11. Remove the pan from heat and slowly pour in the warm milk while whisking constantly.
  12. Return to medium heat and cook, stirring often, for 3 to 4 minutes until the sauce thickens to coat the back of a spoon.
  13. Season with salt, white pepper, and a pinch of nutmeg; whisk to blend and cover with plastic wrap directly on the surface to prevent skin.
  14. Bring a large pot of salted water to a rolling boil and add the pasta.
  15. Cook until just under al dente, about 1 minute less than package instructions.
  16. Drain the pasta in a colander but do not rinse.
  17. Return pasta to pot and toss with 2 tablespoons of butter to prevent sticking.
  18. Preheat oven to 375°F (190°C) and butter the bottom of a 9x13 inch baking dish.
  19. Layer the casserole: spread a thin layer of ragù on the bottom.
  20. Add one-third of the pasta, one-third of the remaining ragù, and one-third of the béchamel.
  21. Repeat layers two more times, ending with béchamel on top.
  22. Sprinkle the grated Parmigiano-Reggiano evenly over the surface.
  23. Cover the dish loosely with aluminum foil and bake for 25 minutes.
  24. Remove the foil and bake for another 15 to 20 minutes until the top is golden brown and bubbly.
  25. Let the casserole rest for 10 minutes before serving.

Notes

Make the ragù and béchamel a day ahead and refrigerate separately to save time and deepen flavors. Use freshly grated Parmigiano-Reggiano for best melting and flavor results.