Pasta al Forno

pasta and sausage in a casserole dish and white bowl

This classic baked pasta dish features ground pork, Italian sausage, tender pasta, savory marinara, and plenty of stretchy cheese. Each bite is saucy, cheesy, and brimming with nuggets of meat. Easy enough for a weeknight, yet special enough for entertaining.

Course Main Course

Cuisine American, Italian

Keyword easy casserole meal, one pot meal, pasta al forno, pasta baked in the oven, pasta casserole

Prep Time 25

Cook Time 15

Servings

Calories 779kcal

Author Robin Miller

Ingredients

1 pound rigatoni pasta or short pasta of choice
1 tablespoon olive oil
1 small yellow onion chopped
2 cloves garlic minced
1/2 pound ground pork
1/2 pound Italian sausage mild or hot, casings removed
Salt and freshly ground black pepper
28- ounce can tomato puree
3 cups shredded mozzarella cheese preferably whole milk, divided
6 tablespoons grated parmesan cheese divided

Instructions

Preheat the oven to 350 degrees.
Cook the pasta according to the package directions, reserving 1 1/2 cups of the pasta cooking water.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
Add the pork and sausage and cook until browned, breaking up the meat as it cooks. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper and stir to combine.
Add the tomato puree and bring to a simmer. Reduce the heat to low, partially cover the pan and simmer for 15 minutes.
Fold in the pasta, 1 cup of the pasta cooking water, 2 cups of the mozzarella cheese, and 4 tablespoons of the parmesan cheese. If the mixture seems dry, add more pasta cooking water (the mixture should be saucy).
Transfer the mixture to a 9x13-inch baking dish and top with the remaining mozzarella and parmesan cheeses.
Bake for 15 to 20 minutes, until the sauce is bubbly and the cheese melts. If desired, place the pan until the broiler to brown the cheese.
Serve hot.

Nutrition