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bechamel sauce drizzled over pasta al forno in foil pans
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Pasta Al Forno

One of my all-time favorite baked pasta recipes! This Pasta al Forno is creamy, cheesy, and full of Italian flavor!
Course Main Course
Cuisine Italian
Keyword Bechamel, creamy, homemade
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 667kcal

Ingredients

  • 1 ½ lbs mild italian sausage
  • 2 14.5 oz cans petite diced tomatoes
  • 4 cloves garlic minced
  • 2 tablespoon fresh basil chopped
  • 1 4 oz stick butter
  • ½ C + 2 tablespoon all purpose flour
  • 2 ½ C whole milk
  • ¼ teaspoon kosher salt
  • pinch nutmeg
  • 1 lb dry rigatoni cooked
  • 2 C mozzarella cheese shredded

Instructions

  • Brown sausage until cooked through and drain off excess fat. Stir in tomatoes and garlic and bring to a simmer. Cook covered on low for at least 30 minutes, longer if time allows. Stir in basil just before assembly.
  • Make the bechamel by melting butter in a medium sized sauce pan. Stir the flour into the butter, adding more flour if needed to create a toothpaste-like consistency. Cook for 1 minute, stirring constantly.
  • Using a whisk, stir in milk and continue to stir until it comes to a boil and is thickened. Remove from heat and stir in salt and nutmeg.
  • In a large casserole dish (9x13" or bigger) place half of the pasta followed by half of the tomato sauce and bechamel. Top with 1 C of mozzarella cheese.
  • Repeat the layering one more time with the remaining ingredients.
  • Bake at 350° for about 45 minutes or until the sauce is bubbly and the cheese is browned.

Nutrition

Serving: 1serving | Calories: 667kcal | Carbohydrates: 54g | Protein: 29g | Fat: 36g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 908mg | Potassium: 480mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 2mg | Calcium: 260mg | Iron: 2mg