Pasta al forno is the festive dish par excellence of southern Italy, essential on Neapolitan Sunday tables and at Carnival celebrations. Each family has its secret version with different layers and fillings, from hard-boiled eggs to tiny meatballs. It represents the abundance and generosity of southern Italian cuisine, where a single dish should feed and delight the entire family together.
Italian
Forno Pasta
Pasta al forno napolitana con ragu, mozzarella, huevos y bechamel gratinada.
- Italy
- Main course
- High protein
- medium
- lactosa
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 620 kcal
- Protein 30 g
- Fiber 3 g
- Carbohydrates 55 g
- Fat 30 g
- Sodium 780 mg
Story behind the dish
Preparation
Pasta al Forno is a preparation from Italy with medium difficulty. Reserve about 65 minutes in total (25 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Ten listo: 500 g de penne o rigatoni.
- Have ready: 400 g meat ragu.
- Have ready: 250 g of cubed mozzarella.
- Have ready: 100 g of cooked peas.
- Have ready: 80 g of grated parmesan.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the pasta 2 minutes less than the indicated time for it to finish…
Cook the pasta 2 minutes less than the time indicated for it to finish cooking in the oven, drain well. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Mix the pasta with the meat ragu
Mix the pasta with the meat ragu, the peas, the salami cubes and half of the mozzarella.
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Pour half into a greased baking dish.
Pour half into a greased baking dish, distribute the cut hard-boiled eggs and cover with the rest of the pasta. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Napar with the bechamel
Cover with the bechamel, distribute the remaining mozzarella and sprinkle with parmesan and breadcrumbs.
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Bake at 200 degrees for 30-35 minutes until it forms a…
Bake at 200 degrees for 30-35 minutes until an irresistible golden crust forms. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Let rest for 10 minutes before cutting into generous portions.
Let it rest for 10 minutes before cutting into generous portions. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version with roasted vegetables instead of meat.
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