Pasta al Forno

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw in the fridge before reheating.

July 18, 2025 by The Chef Olivier

Instructions

Preheat oven to 350°F (175°C).
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes. Add minced garlic and cook for another minute.
Add Italian sausage and break it into crumbles. Cook until browned. Drain any excess grease.
Stir in tomato puree, ¼ cup water, salt, pepper, and oregano. Simmer on low heat for 30 minutes.
Meanwhile, cook pasta in salted water until just under al dente. Reserve 1 cup of pasta water, then drain the pasta.
Add cooked pasta to the sauce along with 1 ½ cups mozzarella and ½ cup of the reserved pasta water. Stir to combine. Add more pasta water if the mixture is too dry.
Transfer the mixture to a 9×13-inch baking dish. Top with remaining mozzarella and Parmesan cheese.
Bake uncovered for 25–30 minutes, or until cheese is bubbly and golden.

Serve with a green salad, garlic bread, and a glass of red wine like Chianti. This dish also makes great leftovers!

Vegetarian? Swap the sausage for mushrooms or roasted vegetables.

Want it creamier? Stir in a spoonful of ricotta or béchamel before baking.

Like it spicy? Use hot Italian sausage or add red pepper flakes to the sauce.

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