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Baked Pasta Recipe

Recipe by Pedro M. A. Neves

This rustic Italian baked pasta features layers of tender pasta tubes, rich ragù sauce, creamy béchamel, and melted cheese baked until golden and bubbling. A classic comfort dish from Northern Italy, it delivers warmth and satisfaction in every forkful. This baked pasta recipe serves as an ideal centerpiece for family gatherings and special dinners.

Ingredients

• 400 g (14 oz) rigatoni or penne pasta
• 500 g (1.1 lb) ground beef
• 150 g (5.3 oz) ground pork
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 150 ml (5 fl oz) whole milk
• 50 g (1.8 oz) butter
• 40 g (1.4 oz) all-purpose flour
• 400 ml (13.5 fl oz) beef broth
• 200 g (7 oz) crushed San Marzano tomatoes
• 100 g (3.5 oz) Parmigiano-Reggiano cheese, grated
• 100 g (3.5 oz) fresh mozzarella cheese, shredded
• 30 ml (1 fl oz) extra virgin olive oil
• 2 bay leaves
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Nutmeg, pinch

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

2. Add ground beef and ground pork to the pot, breaking the meat apart with a wooden spoon. Cook for 6-7 minutes, stirring frequently, until the meat is evenly browned and no pink remains.

3. Pour in crushed tomatoes and beef broth. Add bay leaves and dried oregano. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.

4. While the ragù simmers, bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 2 minutes less than package directions. Drain well and set aside.

5. Prepare the béchamel sauce: melt butter in a separate saucepan over medium heat. Whisk in flour to create a paste and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk until smooth. Add a pinch of nutmeg, salt, and pepper. Simmer for 3-4 minutes until thickened.

6. Remove bay leaves from the ragù. In a large mixing bowl, combine the cooked pasta with the ragù sauce and stir until evenly coated.

7. Preheat oven to 180°C (350°F). Spread half of the pasta mixture into a buttered 9x13 inch (23x33 cm) baking dish. Pour half of the béchamel sauce over the pasta layer and sprinkle with half of the Parmigiano-Reggiano cheese.

8. Add the remaining pasta mixture as the second layer. Pour the remaining béchamel sauce over the top and sprinkle with remaining Parmigiano-Reggiano and fresh mozzarella cheese.

9. Bake uncovered for 30-35 minutes until the top is golden brown and the sauce is bubbling around the edges. The cheese should be melted and slightly browned in spots.

10. Remove from oven and let rest for 5 minutes before serving. This allows the layers to set slightly and makes portioning cleaner.

Substitutions

• Use ground lamb or turkey instead of beef and pork for a leaner or alternative flavor profile
• Substitute all-purpose flour with cornstarch in the béchamel for a gluten-free version, using equal amounts
• Replace fresh mozzarella with smoked mozzarella for deeper cheese flavor
• Use cashew cream blended with vegetable broth instead of milk and butter for a dairy-free béchamel

Tips

• Do not overcook the pasta initially; it will cook further in the oven and may become mushy if cooked to full tenderness beforehand
• Assemble the baked pasta up to 4 hours ahead, cover with plastic wrap, and refrigerate; add 5-10 minutes to baking time if baking from cold
• For a darker, richer sauce, add 2 tablespoons of tomato paste to the ragù in step 3
• Let the finished bake rest before serving; cutting and serving immediately will result in a sloppy, loose dish

This baked pasta draws from the tradition of pasta al forno found throughout Italy, particularly in Emilia-Romagna and Lombardy regions. The combination of ragù, béchamel, and cheese reflects the influence of French culinary techniques adopted by Northern Italian aristocracy during the Renaissance, creating a distinctly Italian-French fusion that remains a beloved home-cooked staple.

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