Best 2 Fettuccine Pasta Al Forno Recipes

Indulge in a culinary journey with Fettuccine Pasta al Forno, a symphony of flavors that will tantalize your taste buds. Originating from the vibrant region of Lazio, Italy, this classic dish combines the richness of baked pasta with the delectable flavors of béchamel sauce, succulent meat, and a medley of cheeses. Embark on a culinary adventure as we explore three enticing variations of this beloved dish:

1. **Classic Fettuccine Pasta al Forno**: Experience the authentic taste of tradition with this timeless recipe. Layers of tender fettuccine pasta, slow-simmered tomato sauce, and a creamy béchamel sauce create a harmonious blend of flavors. Topped with a generous sprinkling of Parmesan and mozzarella cheeses, this dish is a symphony of textures and flavors.

2. **Fettuccine Pasta al Forno with Sausage and Mushrooms**: Embark on a savory adventure with this hearty variation. Succulent Italian sausage and earthy mushrooms sautéed in aromatic herbs and spices add depth and complexity to the dish. The rich béchamel sauce envelops the pasta, creating a luscious and comforting experience.

3. **Vegetarian Fettuccine Pasta al Forno**: Delight in the vibrant flavors of this meatless masterpiece. Roasted vegetables, such as bell peppers, zucchini, and eggplant, add a colorful array of flavors and textures. Spinach and artichoke hearts contribute a touch of elegance, while a creamy white sauce brings it all together in a symphony of flavors.

Get ready to indulge in a culinary delight as we delve into the detailed recipes for each variation of Fettuccine Pasta al Forno. Prepare to tantalize your taste buds and create a memorable dining experience that will leave you craving for more.

Let's cook with our 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

PASTA AL FORNO (BAKED PASTA THE ITALIAN WAY)

Pasta al forno (baked pasta the Italian way) image

This recipe is based on my Sicilian mother-in-law's version of pasta al forno. It's rich and tasty and perfect for when you have a large number to feed!

Provided by Jacqueline Debono

Categories Main Course

Time 2h

Number Of Ingredients 15

Ingredients

500 g minced beef and pork mix or veal
1/2 glass white wine
100 g peas
1 carrot
1 celery stalk
1 medium sized onion
1-2 garlic cloves ((optional) garlic isn't always used in ragu. But you can add it if you like it.)
extra virgin olive oil
1 handful basil leaves or parsley (chopped)
2 tbsp tomato concentrate
500 ml tomato pulp or passata
salt and pepper to taste
400 g tortiglioni (or other pasta tubes (better ridged like rigatoni))
300 g caciocavallo or mozzarella (cut into pieces)
50 g parmesan

Steps:

Chop the carrot, onion, garlic and celery finely.
Fry the vegetables in olive oil until they are softening. Be careful not to allow them to burn!
Add the minced meat and cook until browned.
Then add the tomato concentrate and stir well
Add the glass of wine and stir well again
When the wine has evaporated pour in the tomato pulp and mix it in well with the meat.
Add the basil leaves and salt and pepper as required.
Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.
15 minutes before the sauce is ready add the peas.
Put salted water on to boil for the pasta. Cook the pasta 2-3 minutes less than instructed on the packet. Strain and add the pasta to the meat sauce when it is ready.
Mix the pasta and sauce well and allow to cool.
Put a layer of pasta with sauce on the bottom of an oven dish.
Make another layer with thick pieces of mozzarella.
Add another layer of pasta with meat sauce and again some mozzarella
Finish with a layer of pasta.
Sprinkle with parmesan and bake in a pre-heated oven 180-200° until the top layer starts to crisp (30-40 mins)

Tips:

Choose the right pasta: Fettuccine is a classic choice for this dish, but you can also use other long, flat noodles like linguine or tagliatelle.
Cook the pasta al dente: This means cooking it until it is still slightly firm to the bite. This will help it hold its shape and texture in the oven.
Use a flavorful sauce: The sauce is the star of this dish, so make sure it is flavorful and well-seasoned. You can use a simple tomato sauce, or a more complex sauce with vegetables, meat, or seafood.
Don't skimp on the cheese: Cheese is what makes this dish rich and decadent. Use a combination of Parmesan and mozzarella cheese for the best results.
Bake until golden brown: The pasta should be baked until the top is golden brown and bubbly. This will help to create a crispy crust on the pasta.

Conclusion:

Fettuccine pasta al forno is a delicious and easy-to-make dish that is perfect for any occasion. It is a hearty and satisfying meal that is sure to please everyone at the table. With a few simple tips, you can make this dish even better.