Best Domenics Pasta Al Forno Recipes

PASTA AL FORNO

Pasta al Forno image

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

Provided by MKK

Categories World Cuisine Recipes European Italian

Time 1h35m

Yield 12

Number Of Ingredients 13

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

Steps:

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.
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.
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.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
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.
Bake in the preheated oven until hot and melted, 30 to 45 minutes.

Nutrition Facts : Calories 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, Sodium 688.6 mg, Sugar 11 g

MOM'S PASTA AL FORNO

Mom's Pasta al Forno image

Mom used to make this pasta al forno on special days, like on holidays and a lot of Sundays. It was a big treat for us. It is a lot of work because of all the ingredients that you have to layer on the pasta but it's well worth it. You can choose whatever you like in the ziti, but we love it just like this. It's filling and it's good.

Provided by sabinact

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes

Time 1h55m

Yield 14

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
1 medium onion, sliced
3 (15 ounce) cans tomato puree
4 ¼ cups water, or to taste
6 tablespoons white sugar
6 leaves fresh basil
2 pounds ziti
1 pound ground beef
1 (8 ounce) container ricotta cheese
2 tablespoons water
1 (15 ounce) can green peas, drained
1 cup grated Parmesan cheese
4 hard-boiled eggs, sliced, ends discarded
1 (16 ounce) package shredded mozzarella cheese

Steps:

Heat oil in a large pot over medium heat. Add onion; saute until translucent, about 5 minutes. Mix in tomato puree and water; cook for 10 minutes. Stir in sugar and basil. Reduce heat to low; simmer for 30 minutes, stirring occasionally.
While the sauce is cooking, bring a very large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add ground beef to cooked pasta. Mix in enough tomato sauce to lightly coat the pasta.
Mix ricotta cheese and water in a bowl until it reaches a spreadable consistency.
Preheat the oven to 375 degrees F (190 degrees C).
Spread a ladleful of sauce in the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta, all of the ricotta cheese, peas, and 1/2 of the Parmesan cheese. Layer the sliced eggs on every section of the pasta; cover with 1/2 of the mozzarella cheese. Pour remaining pasta, Parmesan cheese, sauce, and mozzarella on top. Cover with aluminum foil.
Bake in the preheated oven until golden brown and bubbly, 40 to 50 minutes. Let stand for about 10 minutes before cutting, so slices don't fall apart.

Nutrition Facts : Calories 561 calories, Carbohydrate 67.6 g, Cholesterol 111.3 mg, Fat 18.9 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 8 g, Sodium 771.2 mg, Sugar 13.4 g

DOMENIC'S PASTA AL FORNO

Domenic's Pasta Al Forno image

Another favourite by my father-in-law. I spent an afternoon with him learning to make this, but I'm still not certain I can duplicate it! It is a simple dish that reheats nicely, but also time consuming to prepare. It's well worth the effort, though! Omit the ground beef, if you prefer.

Provided by Alison J.

Categories Meat

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 17

Ingredients

1 (900 g) bag ziti pasta
1 1/2 cups light mozzarella cheese, shredded
4 -5 tablespoons parmesan cheese or 4 -5 tablespoons romano cheese, grated
1 lb extra lean ground beef
1 teaspoon vegetable oil
1 medium onion, finely chopped
2 large garlic cloves, finely minced
2 (28 ounce) cans diced tomatoes
2 (6 ounce) cans tomato paste
1/4 teaspoon sugar
1 pinch red pepper flakes
1 tablespoon dried oregano (to taste) or 1 tablespoon basil (to taste)
2 tablespoons flour
2 tablespoons butter
1 1/2 cups cold milk
1 teaspoon paprika
1 pinch salt (to taste)

Steps:

Brown ground beef in a pan with a splash of water, stirring frequently to break it up into very small pieces.
Meanwhile, saute the onions in oil in a large saucepan. When they have turned limp and transparent, add the garlic and cook for a further minute or two.
Add the beef to the vegetables. Stir in the sugar, tomatoes and tomato paste. You may also need to add in some water to obtain the correct consistency - this needs to be a bit thinner than a traditional pasta sauce. Simmer for about an hour.
With about 15 or 20 minutes left, check the consistency of the sauce again. Add water, if required, as well as seasonings.
Preheat oven to 350°F.
Melt butter in a small saucepan.
Add flour and 1 cup of milk to a sealable jar and shake well until the flour is distributed throughout the milk. Add this mixture slowly to the butter, stirring constantly. Repeat with remaining milk and paprika.
Continue heating, stirring constantly, until the sauce begins to thicken. Again, this does not need to be a thick sauce.
Cook ziti for about 7 minutes in a pot of salted boiling water. The ziti will only be about half cooked at this point. Drain, reserving about a cup of water to thin the sauce, if necessary.
Mix the pasta with tomato sauce, bechamel sauce, and mozzarella cheese. Stir well to combine and melt cheese. There should be enough sauce to just cover the pasta. Pour the mixture into a large baking dish.
If you have some tomato sauce left, spoon it lightly over top of the pasta for a bit of extra colour. Sprinkle with parmesan, cover, and bake for about 40 minutes. The pasta will finish cooking during this time, and the excess liquid will be absorbed!
Allow to stand for a few minutes before serving.