Pasta al Forno recipe

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Ingredients

1 tablespoon olive oil, or as needed
2 red onions, finely chopped
½ pound ground beef, or more to taste
½ pound bacon, chopped
¼ cup white wine, or as needed
2 (26 ounce) packages chopped tomatoes (such as Pomi®)
1 (6 ounce) can tomato paste
4 tablespoons white sugar, or more to taste
salt to taste
1 (16 ounce) package rotini pasta (such as Barilla®)
4 tablespoons grated Parmesan cheese, or more to taste
⅓ pound chopped provolone cheese
⅓ pound chopped mozzarella cheese

Nutrition Info

366.1 calories
carbohydrate: 41.8 g
cholesterol: 36.8 mg
fat: 12.5 g
fiber: 3.1 g
protein: 19.2 g
saturatedFat: 5.7 g
servingSize: -
sodium: 688.6 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.

  2. Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt, cook and stir until dissolved, about 3 minutes more.

  3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes, drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.

  4. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.

  5. Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.

  6. Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce, finish with a sprinkle of Parmesan cheese.

  7. Bake in the preheated oven until hot and melted, 30 to 45 minutes.

Recipe Yield

2 9x13-inch baking dishes

Recipe Note

Nonna Susanna's recipe for meat sauce and pasta that is baked in the oven and great for using leftovers.

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