Best 2 Penne Al Forno Recipes

Indulge in the culinary delight of Penne al Forno, a classic Italian baked pasta dish that promises an explosion of flavors and textures. This comforting casserole features tender penne pasta enveloped in a sumptuous tomato sauce, creamy béchamel, and a rich layer of melted mozzarella cheese. Each bite offers a symphony of savory and cheesy goodness, making it a perfect choice for a hearty family meal or a special occasion.

This versatile dish offers three enticing variations to suit your taste buds. The classic Penne al Forno recipe forms the foundation of this culinary journey, showcasing the perfect balance of flavors and textures. For those seeking a vegetarian delight, the Meatless Penne al Forno offers a medley of colorful vegetables, ensuring a satisfying and flavorful experience. And for those with dietary restrictions, the Gluten-Free Penne al Forno provides an equally delicious option, using gluten-free pasta to accommodate special dietary needs.

As you embark on this culinary adventure, you'll discover the secrets behind crafting the perfect Penne al Forno. From selecting the ideal pasta and preparing the homemade tomato sauce to layering the casserole and achieving the perfect golden-brown crust, each step is meticulously explained to ensure success.

This comprehensive guide to Penne al Forno is more than just a collection of recipes; it's an invitation to savor the essence of Italian cuisine. So gather your ingredients, preheat your oven, and prepare to create a dish that will tantalize your taste buds and warm your soul.

Let's cook with our recipes!

PENNE AL FORNO

Penne al Forno image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
1/2 teaspoon chili flakes
Freshly ground black pepper
Salt
1 pound penne lisce pasta (smooth-sided penne)
1 red onion, minced
8 ounces organic ground sirloin
4 cups San Marzano tomatoes, hand crushed
1/4 cup fresh parsley leaves, minced
1/2 teaspoon dried oregano
1/2 teaspoon raw sugar
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon unsalted butter
1 cup grated mozzarella
1/2 cup grated Parmigianno

Steps:

For the bolognese: Heat the oil in large saucepan over medium heat. Add the garlic and chili flakes, and fry until golden, about 1 minute. Add the onions and saute until the edges are crispy, 8 to 10 minutes. Throw in the sirloin and saute for 5 minutes until the beef is crumbled. Add the San Marzano tomatoes, fresh parsley, oregano, raw sugar, bay leaf, sea salt and some pepper. Stir and simmer for 20 minutes.
For the pasta: Bring salted water to a boil. Throw in the pasta and cook until almost al dente, 8 to 9 minutes. Drain. To assemble: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch baking dish, 2-to-3-inches deep, with the butter. In a bowl, mix the pasta with half the bolognese sauce. Lay down a thin layer of pasta, 1/4 cup sauce, 1/3 cup mozzarella and 1 tablespoon Parmigianno. Repeat until all the pasta is used. Top off with mozzarella. Place in the oven and bake until the edges are golden and bubbling, about 30 minutes.

PENNE AL FORNO ALLA VODKA

Penne Al Forno Alla Vodka image

Easy to make baked penne pasta with a tomato-alfredo vodka sauce. For fresher taste, use 2 diced Roma tomatoes instead of the canned tomatoes. As for the vodka, don't use anything too dramatic. My favorites are plain Absolut, absolut peppar, absolut citron, and the lemon smirnoff. If the vodka is flavored, only use 1 1/2 shots instead of two. Sometimes I add shrimp to add some protein to the dish, and this is how to do so: About an hour before starting the dish, coat your shrimp with olive oil. Grind black pepper over the top and drizzle lemon juice over the top. Put the shrimp in a bag and add a small amount more of all those ingredients plus a dash of balsamic vinegar and a good season of basil. Marinate for at least 30 mins, then broil for 4 minutes, turn over, another 4 minutes. Keep warm in a toaster oven until pasta is baked and add shrimp to the finished dish.

Provided by collegecookbook

Categories Penne

Time 1h5m

Yield 1 Pasta bake, 2-6 serving(s)

Number Of Ingredients 13

Ingredients

15 ounces dry penne pasta
5 tablespoons olive oil (at LEAST five tbsp.)
1 tablespoon balsamic vinegar
red onion
black pepper
basil
1/2 pint half-and-half cream
1 (14 1/2 ounce) can diced tomatoes
5 -8 ounces parmesan cheese
2 ounces vodka (I prefer Absolut Peppar, and 2oz is about 2 shots.)
water
oregano (optional)
lemon juice (optional)

Steps:

Mince desired amount of onion (I prefer about 3 slices).
Sauté onion in enough olive oil to cover the bottom of a saucepan. Add balsamic vinegar and desired amount of pepper and basil to the olive oil before cooking the onion.
After cooking for about 2-4 minutes, pour the half and half on top and simmer for about 7 minutes.
Add desired amount of canned tomatoes, but be sure to pour in all of the tomato juice. (I use 3/4s of a can) Mix well and simmer for another 7 minutes.
SLOWLY add 5 oz of parmesan cheese: Add 2 spoons full, stir until mixed, repeat until you have enough cheese to cover the top of your pasta dish.
After cheese is mixed and melted throughout, remove the sauce from heat.
Add the vodka to the sauce right before you begin the next step. You want the sauce to be somewhat cool to keep the alcohol from burning out, as you want this to happen while baking the dish.
In a dish big enough to hold all the pasta (mine is around 12x6x3 in), drizzle olive oil on the bottom until the dish is lightly covered. Add a THIN layer of DRY pasta and SPOON a layer of sauce on top. For every three spoons of sauce, add one spoon of water. when the first layer is covered, add another THIN layer of pasta and repeat until running out of sauce. DO NOT SKIP THE WATER.
When all sauce is used, the dish should be about 3/4ths full of pasta. If all of the pasta is not submerged in the sauce/water mix, add water until it is.
Drizzle Lemon juice and sprinkle oregano over the top (optional).
Bake at 375 degrees for 30 minutes.
After cooking for 30 minutes, take a fork and dig to the middle and try piece of pasta, if moderatly chewy, top the dish with the rest of your Parmesan and bake for another 5-10 minutes. If if the pasta is still starchy, bake for another 5-10 minutes, then add the cheese, and bake again 10 minutes.
Let sit out for at least 5 minutes to cool and finalize the pasta.

Nutrition Facts : Calories 1636.9, Fat 72.7, SaturatedFat 26.2, Cholesterol 106.9, Sodium 1154.3, Carbohydrate 186.8, Fiber 26, Sugar 7.4, Protein 48.6

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your penne al forno. Look for ripe tomatoes, flavorful cheese, and high-quality pasta.
Don't overcook the pasta: Al dente pasta is the best choice for penne al forno. It will hold its shape and texture when baked.
Use a variety of cheeses: A combination of cheeses will give your penne al forno a rich, complex flavor. Try using a combination of mozzarella, Parmesan, and ricotta cheeses.
Add some vegetables: Vegetables like zucchini, spinach, and mushrooms can add color, flavor, and nutrients to your penne al forno.
Don't be afraid to experiment: There are many different ways to make penne al forno. Feel free to experiment with different ingredients and flavors to create a dish that you love.

Conclusion:

Penne al forno is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great meal to serve for a weeknight dinner or a special occasion. With so many different variations, there is sure to be a penne al forno recipe that everyone will love.