Beefy, rich and tomatoey, this baked ziti is another Italian al forno hero if you’re not a fan of pork. Really you can eat al forno any time of year, but as the temperature drops, I want a meal that stays hotter for longer. Any oven-baked dish is perfect for that, retaining their heat longer than stove-top meals. This is especially important to me now my kids are older and everyone seems to eat dinner at a different time!
Pasta al forno
Al forno means ‘to the oven’ and is a method of cooking, rather than a single recipe. The term can be applied to any oven-baked Italian dish or food; pizza, pasta, fish, vegetables (particularly eggplant) and bread, as a few examples. Pasta al forno is the Italian equivalent of the ultimate comfort food: pasta bake. A traditional method during the Middle Ages in Southern Italy, where in towns and villages wood-fired ovens were communal, the al forno method made good use of yesterday’s leftover pasta. Any odd bits of pasta, meat, vegetables and cheese would be thrown into a casserole dish and the whole pot marched over to the local oven for a quick blast in the furnace. And presto! Pasta al forno! You can follow my pasta al forno recipe to the letter or use it as a guide and build your own pasta bake using what you have available.
Substitutions and variations
Pasta al forno is satisfying and comforting. I made this one with Italian sausage for my sausage-loving kids, and because store-bought sausages are quick and easy to work with. But this recipe is wide open to deviation! The pasta, the sausage, the vegetables, the herbs and cheese can all be tinkered with to make your family’s favourite al forno recipe. Do what works best for you. First of all, pasta shapes. Frilly, crimped, ruffled, or ridged work best. The sauce needs to cling to the pasta, and the pasta will be cooked twice. So, anything that is short and flamboyant in appearance, yet sturdy will suit your pasta bake. Next, if sausage is off your menu, you can replace it with ground beef or pork. This will bring an intensely rich and meaty mouthful. Or make it ragú style with half minced beef and half minced pork. For a meat-free version, go wild with roasted vegetables. I’ve used 3 different coloured peppers in this recipe already and for a vegetarian pasta bake, I would add zucchini and eggplants too.
Serving suggestions
The beauty of this Italian pasta bake is that it is a meal in itself. All the food groups are represented here! But to stretch the servings a little further, accompany with a springy focaccia bread and green sides. Vegetables like green beans with parmesan cheese or roasted parmesan broccoli balance the rich tomato sauce. Or Italian-style salads like Caprese or Panzanella bring the extra zing of lively fresh herbs to the table.
Storage and leftovers
If you’re a habitual batch cook, this ones for you! Double up the recipe to eat one, freeze one. While the ‘eat one’ goes in the oven, let the ‘freeze one’ cool. Once it’s completely cooled, cover in clingfilm and foil and freeze. It will keep for up to 4 months. When you’re ready for it, defrost it in the fridge overnight and then cook in the oven as per the recipe instructions. ‘Eat one’ leftovers can be frozen too (if there are any!). Or they can be covered and refrigerated for up to 3 days. If it’s looking a little dry, add a splash of water before reheating in the oven.
More baked pasta recipes
Layered Italian Baked Mac and Cheese Easy Stuffed Shells with Pesto and Tomato Beef Sauce Sausage Pasta Bake with Mozzarella Baked Penne alla Vodka with Meatballs
