Al Forno simply translates as in the oven, so Pasta Al Forno is basically the Italian name for a pasta bake.
The Italian chef, Gennaro Contaldo, suggests that Pasta Al Forno is a great way to use up leftover pasta and whatever you have in the fridge. Although if you're Italian then you'll always have some tomato sauce, mozzarella and parmesan to hand!
My version uses a sauce of bolognese to coat the pasta, along with the obligatory mozzarella, parmesan and basil.
If you wish to make it more indulgent then simply create layers by dividing the bolognese coated pasta into two, and then adding mozzarella, parmesan and basil in between them as well as on top.
I like to serve the baked pasta with a simple rocket salad and a glass (or two) of Italian red wine.
For the Bolognese sauce
2 tablespoons of olive oil
1 large onion
1 tablespoon of finely chopped fresh rosemary
3 cloves of garlic
400g beef mince
1 carrot
150ml red wine
2 x 400g tins of chopped tomatoes
1 heaped tablespoon of dried oregano
3 bay leaves
2 tablespoons of sun-dried tomato paste
Seasoning
For the pasta bake
400g of dried Rigatoni or Tortiglioni
Handful of basil leaves
250g Mozzarella (drained weight for 1 layer)
Parmesan
To make the Bolognese
- Pre-heat the oven to 180°C.
- Peel and finely dice the onion.
- Finely chop the rosemary.
- Peel and grate the carrot.
- Peel the garlic cloves.
- Heat 1-2 tablespoons of olive oil in a large ovenproof pan, over a low to medium heat.
- Add the onion and rosemary to the pan and sauté until the onion is translucent.
- Crush the garlic and add it to the pan. Stir for 2-3 minutes, being careful not to burn the garlic.
- Add the mince to the pan and increase the heat. Stir until there is no pink meat remaining.
- Add the grated carrot and oregano to the pan and stir well to combine.
- Pour in the red wine and let it bubble for a few minutes.
- Add the two tins of chopped tomatoes and the sun-dried tomato paste.
- Season well, then stir to combine before bringing the mixture to the boil.
- Cover and place in a hot oven for 1 hour.
- Remove from the oven but leave the oven on.
To make the pasta bake
- Cook the pasta until it is just al dente, then drain.
- Spread a thin layer of the bolognese over the bottom of a large ovenproof dish.
- Mix the pasta with the bolognese until the pasta is well coated with the sauce and then spoon into the ovenproof dish.
- Drain the mozzarella and then break into bite-sized pieces and push them down into the top of the pasta, along with the basil leaves (see image).
- Generously grate the parmesan over the top of the pasta (see image).
- Bake in the hot oven for 25-30 minutes until the top is golden (see image).
