Pasta al Forno! A delicious, FAST and easy weeknight meal!
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Pasta…Sauce…CHEESE!!!!!!!
This is a very delicious, fairly fast, and amazingly easy meal, perfect for a busy weeknight, or anytime!
Feel free to use whatever pasta shape you have on hand or prefer, and you can obviously swap out a homemade sauce for the jarred variety, but I was going for speed.
One great thing about this is it can be prepared ahead of time and baked up when you’re ready. Thia also makes a great dish for potlucks and catered type events. Guaranteed to be a hit!
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Pasta al Forno:
1lb ground beef (90% lean works best)
1lb Italian sausage meat, uncased
2 24oz jars of your favorite pasta sauce (or same volume freshly made)
1 16oz cup ricotta cheese
Salt & pepper to taste
1lb cavatappi pasta (or your preferred shape)
½ cup grated pecorino romano cheese, divided in half
20 sliced provolone cheese
2 cups shredded mozzarella
1. In large pot, put ground beef and sausage meat in pot. Use spoon to press it down flat and even.
2. Turn heat to medium. Once you hear it start to sizzle, set a timer for 5 minutes and DO NOT STIR for 5 minutes!
3. After the 5 minutes, mix, stir, and break up the meats into small bits. Continue cooking until meat is fully cooked and no pink is showing.
4. Add the tomato sauce and stir well to fully combine.
5. Reduce heat to low, and add ricotta cheese. Mix well so cheese breaks up and makes sauce pink. Check seasoning and add saly & pepper as needed.
6. Cook your pasta for HALF the manufacturer’s recommended time for al dente.
7. Once pasta is cooked halfway, drain well (DO NOT RINSE), and add to the meaty saucy pot.
8. Stir to mix thoroughly.
9. In a large baking dish (big enough to fit everything) that has been generously sprayed with cooking spray, add half of the meat and pasta mix.
10. Sprinkle on half the pecorino cheese
11. Layer half the provolone
12. Spread half the mozzarella
13. Add remaining meat and pasta mix.
14. Sprinkle on remaining half of the pecorino
15. Add layer with remaining provolone
16. Add a layer of mozzarella.
17. Bake at 350 degrees F for 30 minutes.
18. Enjoy!
Bone apple yeet!