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Pasta Al Forno serving on a white plate with a casserole dish off to the side.

Pasta Al Forno – Baked Pasta with Penne

  • Author: Ben Myhre
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Category: Classic, Vegetarian
  • Method: Baking
  • Cuisine: Italian

Description

This Pasta Al Forno recipe is a simple way to use fresh ingredients for a delicious Italian weeknight meal. It can be ready on your table in 45 minutes and that is if you are starting from fresh tomatoes. A simple and easy recipe that still brings garden flavors and a homemade feel to your dinner table. 


Scale

Ingredients

  • 2 Pounds Fresh Roma Tomatoes (or 28 ounce can San Marzano Tomatoes)
  • 12 Ounces penne Noodles
  • 2 Tablespoons olive oil + 1 Tablespoon to coat casserole dish
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme leaves
  • 1/2 cup diced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 4 Ounce mozzarella, shredded
  • 1 Ounce parmesan, grated

Instructions

  1. Blanch, core, and peel tomatoes (if using fresh)
  2. Add 2 Tablespoons of oil to sauce pan and set to medium low
  3. Once warm, add garlic, thyme, and onion to pan until soft
  4. While onion and garlic is cooking, chop tomatoes AND preheat oven on to 400 degrees
  5. Once onions and garlic is soft, add tomatoes, salt, pepper, and pepper flakes to pan.
  6. Bring to a boil and then simmer for 15 minutes (up to 45 minutes)
  7. While simmering, cook penne pasta per the package and shred cheeses.
  8. Once pasta is done and drained, mix pasta with tomato sauce
  9. Add to an oiled casserole pan (that extra tablespoon), top with cheeses, and add to top rack for 10 minutes


Nutrition

  • Serving Size: 1/4 dish
  • Calories: 532 Caloreis
  • Sugar: 7 g
  • Sodium: 476 mg
  • Fat: 19 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 75 g
  • Fiber: 8 g
  • Protein: 21 g
  • Cholesterol: 20 mg

Keywords: Pasta Al Forno