Uncle Larry Adventures

Italian Classics · Sicily

More italian pasta recipes

Pasta al Forno

Sicilian baked pasta: rigatoni tossed with meat ragù and mozzarella, baked until the top browns and the corner pieces go crisp.

Pasta al Forno

Sunday's baked pasta, crust corners included

Bowl of Italian pasta tossed in sauce on a dark rustic table

The short version

Sicilian baked pasta: rigatoni tossed with meat ragù and mozzarella, baked until the top browns and the corner pieces go crisp.

Prep
20 min
Cook
45 min
Total
1 hr 5 min
Serves
8 servings

Ingredients

  • 1½ lb (700 g) rigatoni
  • 6 cups meat ragù
  • 1 lb (450 g) low-moisture mozzarella, cubed
  • 1½ cups grated Parmigiano-Reggiano
  • 2 hard-boiled eggs, sliced (Sicilian tradition)

Instructions

  1. 01

    Undercook the pasta. Three minutes short of al dente. It finishes in the oven and will otherwise turn to mush.

  2. 02

    Toss generously. More sauce than looks sensible — baking dries it out.

  3. 03

    Layer. Half the pasta, mozzarella and egg slices, then the rest, then Parmigiano across the top.

  4. 04

    Bake. 375°F / 190°C for 35 minutes, then five minutes under the broiler for the crust.

  5. 05

    Rest. Fifteen minutes before cutting or it collapses on the plate.

Larry’s rule: Bake it in a wide shallow dish, not a deep one. More surface means more of the browned edge, which is the whole reason for making it.

Nutrition (estimated, per serving)

Serving
1 serving (about 390 g)
Calories
880 calories
Protein
49 g
Carbs
77 g
Fat
42 g
Saturated fat
23 g
Fibre
5 g
Sugar
6 g
Sodium
1290 mg
Cholesterol
155 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/pasta-al-forno).

Before you cook

What to know about Pasta al Forno

What it is

Pasta al Forno is a pasta recipe rooted in Sicily's bold balance of savory, sweet and bright flavors. This version makes 8 servings in 1 hr 5 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: undercook the pasta, then toss generously, then layer. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1½ lb (700 g) rigatoni — supports the dish's balance, texture and regional character.
  • 6 cups meat ragù — supports the dish's balance, texture and regional character.
  • 1 lb (450 g) low-moisture mozzarella, cubed — contributes salt, richness and structure; its moisture and temperature affect the finish.
  • 1½ cups grated Parmigiano-Reggiano — contributes salt, richness and structure; its moisture and temperature affect the finish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the measured ingredients ahead, but cook and sauce the pasta close to serving. Refrigerate leftovers promptly and reheat gently with a splash of water.

What to serve with it

  • Serve as a first course before a simple roast or vegetable dish.
  • Pair with a crisp salad or bitter greens to balance the pasta.

Larry’s why

Why Larry finishes the pasta in the sauce

Draining pasta and ladling sauce on top leaves two separate things on a plate. Pull the pasta a minute shy of al dente, move it into the sauce pan with a splash of the cooking water, and toss over heat. The starch in that water emulsifies the fat and glues the sauce to every strand.

Larry’s rule: Undercook by a minute, finish in the pan.

More questions Larry gets asked →

Questions Larry gets asked

How long does pasta al forno take to make?
About 1 hr 5 min start to finish — roughly 20 min of prep and 45 min of cooking. That yields 8 servings.
What do you need to make pasta al forno?
5 ingredients, starting with 1½ lb (700 g) rigatoni, 6 cups meat ragù, 1 lb (450 g) low-moisture mozzarella, cubed. The full list with quantities is on this page.
How do you start pasta al forno?
Undercook the pasta: Three minutes short of al dente. It finishes in the oven and will otherwise turn to mush.
How do you know when pasta al forno is done?
Rest. Fifteen minutes before cutting or it collapses on the plate.
What is the most common mistake with pasta al forno?
Bake it in a wide shallow dish, not a deep one. More surface means more of the browned edge, which is the whole reason for making it.
Can you make pasta al forno ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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Quick answer

What can I use instead of guanciale?

Pancetta is the best substitute for guanciale — use the same weight. Unsmoked salt pork is second. Smoked bacon works but adds smoke the dish never had, so use a quarter less and skip any added salt.

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