Quick and Simple Pasta al Forno

In Italy, a Sunday lunch or a family gathering isn't truly complete without the comforting presence of a "pasta al forno"—baked pasta. This dish is more than just a meal; it's a celebration of togetherness, a legacy passed down through generations. The very name, "al forno," meaning "from the oven," evokes a sense of anticipation and warmth. It's the kind of dish that fills the house with a tantalising aroma, a promise of a delicious, cheesy, and deeply satisfying feast.

Comforting Pasta Dishes

The history of baked pasta in Italy is as rich and layered as the dish itself. Originating from the grand, celebratory feasts of Southern Italy, especially in regions like Campania and Sicily, "pasta al forno" was a clever way to use up leftovers while creating something new and spectacular. It transformed simple ingredients—pasta, a rich sauce, and cheese—into a masterpiece. Over time, it evolved into a beloved tradition, a staple on special occasions like Christmas, Easter, and weddings. Each region, each family, has its own unique twist, whether it’s a specific type of pasta, a different blend of cheeses, or the addition of ingredients like hard-boiled eggs or tiny meatballs.

At its core, a good "pasta al forno" is about creating a perfect harmony of textures and flavours. The pasta, often a short cut like rigatoni or penne, holds the sauce beautifully. The sauce itself, a rich and slow-cooked ragù, provides the deep, savoury base. And of course, the cheese—creamy mozzarella that melts into a gooey blanket, and sharp Parmesan that crisps up on top to create a golden crust. It’s this glorious crust, with its crispy, browned edges, that is often the most coveted part of the dish!

We at Carluccio’s have always believed in celebrating the simplicity and quality of traditional Italian cooking. That’s why we’re so excited to share our favourite "pasta al forno" recipe with you, using our very own Ragù Di Chianina. This ragù, made with the finest Tuscan beef, brings a depth of flavour that would normally take hours to achieve, making this classic Italian comfort food accessible for a weeknight dinner, yet special enough for a family get-together.

So, gather your ingredients, preheat your oven, and prepare to create a truly authentic Italian experience.

Carluccio's Pasta al Forno with Ragù Di Chianina

Serves: 4 Prep time: 15 minutes Cook time: 20-25 minutes

Ingredients:

Instructions:

  1. Preheat your oven to 200°C (180°C fan).

  2. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package instructions, but aim to cook it for about 2 minutes less than the recommended time. This is "al dente" with a purpose—it will finish cooking in the oven and absorb the flavour of the sauce without becoming mushy.

  3. While the pasta is cooking, gently warm the Carluccio’s Ragù Di Chianina in a saucepan over low heat.

  4. Once the pasta is cooked, drain it and immediately toss it with a tablespoon of olive oil to prevent it from sticking.

  5. In a large bowl, combine the drained pasta with the warmed ragù. Stir until every piece of pasta is beautifully coated.

  6. Gently fold in about two-thirds of the torn mozzarella pieces.

  7. Transfer the pasta mixture to an ovenproof dish or baking tray.

  8. Sprinkle the remaining mozzarella and all of the grated Parmigiano Reggiano evenly over the top.

  9. Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and a beautiful golden-brown crust has formed on top.

  10. Remove from the oven and let it rest for a few minutes before serving. This allows the dish to set and makes it easier to serve.

  11. Garnish with fresh basil leaves if you wish, and serve immediately.

Enjoy a taste of authentic Italian comfort with this simple yet sublime "pasta al forno." Buon appetito!

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