🕐 Total Time
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Prep: 30 minutes
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Cook: 45 minutes
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Total: ~1 hour 15 minutes
🍽️ Serves
6–8 people
🧂 Ingredients
For the pasta:
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500 g (1 lb) short pasta (rigatoni, penne, or ziti)
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Salt, for pasta water
For the meat sauce:
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2 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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500 g (1 lb) ground beef (or mix of beef and pork)
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1 cup (250 ml) tomato passata (or crushed tomatoes)
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2 tbsp tomato paste
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½ cup (120 ml) red wine (optional, for depth)
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1 tsp dried oregano
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½ tsp chili flakes (optional)
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Salt and pepper, to taste
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Fresh basil leaves or parsley, chopped
For the béchamel (white sauce):
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2 tbsp butter
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2 tbsp flour
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2 cups (480 ml) milk
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Pinch of nutmeg
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Salt and pepper, to taste
For assembly:
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2 cups shredded mozzarella
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½ cup grated Parmesan or Pecorino Romano
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Olive oil or butter for greasing
🍳 Instructions
1. Cook the pasta
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Boil pasta in salted water until 2 minutes shy of al dente (it will finish cooking in the oven).
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Drain and toss lightly with a drizzle of olive oil to prevent sticking. Set aside.
2. Make the meat sauce
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Heat olive oil in a large pan over medium heat.
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Sauté onion until translucent, then add garlic and cook 30 seconds.
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Add ground meat and cook until browned.
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Stir in tomato paste, passata, red wine (if using), oregano, salt, pepper, and chili flakes.
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Simmer 15–20 minutes, until thick and rich.
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Stir in fresh basil or parsley.
3. Prepare the béchamel
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In a saucepan, melt butter over medium heat.
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Add flour and whisk 1 minute to make a roux.
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Gradually add milk, whisking constantly until smooth and thick (about 5 minutes).
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Season with salt, pepper, and nutmeg.
4. Assemble the pasta al forno
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Preheat oven to 190°C / 375°F.
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Lightly grease a baking dish (9×13 in / 23×33 cm).
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Combine the cooked pasta with most of the meat sauce and some béchamel (reserve a bit of each for topping).
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Spread half the pasta in the dish, sprinkle with mozzarella and Parmesan.
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Add the remaining pasta, then top with the rest of the meat sauce, béchamel, and cheese.
5. Bake
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Bake uncovered for 30–35 minutes, until bubbly and golden on top.
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Let rest 10 minutes before serving.
