Pasta Al Forno Baked Macaroni
Indulge in the comforting flavors of Pasta Al Forno Baked Macaroni, a hearty Italian-inspired casserole that brings together tender macaroni, rich tomato-based meat sauce, and a trio of luscious cheeses—Ricotta, Mozzarella, and Parmesan—all layered to perfection. This baked pasta dish is topped with buttery breadcrumbs for a golden, crunchy finish that complements the creamy, melty layers beneath. With its simple preparation and satisfying textures, Pasta Al Forno is the ultimate crowd-pleaser, ideal for family dinners or special gatherings. Serve it warm, garnished with fresh parsley, and watch it become an instant favorite. Perfect for lovers of baked pasta recipes, cheesy casseroles, and traditional Italian comfort food!
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Recipe Information
Ingredients
- 400 grams Macaroni pasta
- 2 tablespoons Olive oil
- 500 grams Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 700 milliliters Tomato passata
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 250 grams Ricotta cheese
- 200 grams Mozzarella cheese, shredded
- 100 grams Parmesan cheese, grated
- 1 tablespoon Unsalted butter
- 3 tablespoons Breadcrumbs
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 200°C (400°F) and grease a 9x13 inch (23x33 cm) baking dish with butter.
Bring a large pot of salted water to a boil, cook the macaroni pasta until it is just under al dente (about 1-2 minutes less than the package instructions). Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and ground beef to the skillet. Cook, breaking the beef into small pieces, until it is browned and cooked through, about 6-7 minutes.
Stir in the tomato passata, tomato paste, dried oregano, dried basil, salt, and black pepper. Let the sauce simmer for 10-12 minutes, stirring occasionally, until thickened and fragrant.
Mix the cooked pasta with the sauce, ensuring it is evenly coated.
Layer half of the pasta mixture into the prepared baking dish. Spread half of the ricotta cheese over the pasta, then sprinkle half of the mozzarella cheese and half of the Parmesan cheese on top.
Add the remaining pasta mixture as a second layer, then repeat with the remaining ricotta, mozzarella, and Parmesan cheeses.
In a small bowl, melt the butter and mix it with the breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the casserole for a golden crust.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
Remove from the oven and let rest for 5 minutes. Garnish with optional fresh parsley before serving.
Nutrition Facts
Calories |
4790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.5 g | 304% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 6594 mg | 287% | |
| Total Carbohydrate | 415.9 g | 151% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 58.2 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3855 mg | 297% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4821 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
