Pasta al forno (or Baked Ziti) is a hearty Italian classic perfect for family gatherings! With tender pasta, rich tomato sauce, savory beef, creamy ricotta, and melty mozzarella. It bakes to golden perfection — all in under an hour!
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Why You’ll Love This Pasta Forno
If you come from an Italian family, you know that no gathering is complete without a big dish of oven baked pasta. There’s something special about tender pasta coated in a rich, chunky tomato sauce, layered with savory ground beef, creamy ricotta, and melty mozzarella, all baked to perfection with a golden brown crust. It’s pure comfort food!
This pasta is not only incredibly easy to make, but it’s also the perfect dish for feeding a crowd. Whether you’re making it for a Sunday dinner, a holiday meal, or a cozy weeknight, it’s a go-to recipe that can easily be doubled or tripled to serve more people.
Plus, it’s a great make-ahead dish. Assemble it in advance and pop it in the oven when you’re ready! Here’s why you’ll love making this ziti al forno recipe:
- Nothing fancy — just classic, delicious Italian flavors
- Makes enough for 8-10 people
- Leftovers are just as good the next day
- Assemble in advance for stress-free entertaining.
Ingredient Information and Substitutions
- Olive oil- Used to sauté the meat and garlic, adding richness to the sauce.
- Garlic & onion- The flavorful base of the sauce! Chop these up really small for a smoother sauce.
- Ground beef- Adds heartiness, but you can swap it with Italian sausage for a richer flavor or use ground turkey for a leaner option. For a vegetarian version, omit the meat or replace it with sautéed mushrooms or lentils.
- Crushed Tomatoes- Crushed tomatoes are my choice for this but tomato puree or my homemade marinara sauce all work well.
- Baking soda- This helps mellow out the acidity in the tomatoes, and I like it better than using sugar. Omit if using homemade marinara sauce.
- Pasta- Traditionally made with ziti, but penne or rigatoni work just as well.
- Ricotta cheese- Adds a delicious creamy texture. If you don’t have ricotta, use cottage cheese or leave it out for a less creamy dish.
- Mozzarella & Romano- Extra gooey, cheesy goodness in the ricotta mixture, plus more on top of the pasta for a delicious crust! Feel free to swap the Romano with Parmesan.
- Egg- Helps bind the ricotta mixture, making the texture smoother and creamier.
- Seasonings- Add salt and pepper to the sauce, then mix Italian seasoning and garlic powder into the cheese blend. I'll usually add a little black pepper there too. For some heat, consider a dash of red pepper flakes!
How to Make Pasta alla Forno
Step 1- Prepare for baking and start the meat.
Preheat the oven to 400 degrees F. Also, bring a large pot of water to boil.
Heat the oil in a large skillet, then sauté the onions and garlic for a few minutes. Add the ground beef and break it into pieces as it browns. Drain off any grease if needed.
Step 2-Add the tomatoes and cook the pasta.
Stir in the crushed tomatoes, baking soda, salt, and pepper. Reduce heat and simmer for 10 minutes.
While the sauce simmers, cook the pasta 3 minutes shy of the package directions. It will finish cooking in the oven. Be sure to salt the water once it's boiling but before adding the pasta.
Step 3- Mix pasta with sauce.
Drain pasta once cooked, then return to the pot and mix with ¾ of the sauce. Spread some of the remaining sauce in the bottom of your baking dish.
Step 4- Make ricotta mixture and assemble dish.
If using, mix together the ricotta with mozzarella, Romano cheese, Italian seasoning, garlic powder and black pepper. Taste, adjust seasoning and stir in egg.
Add half of the pasta, then dollop the ricotta mixture evenly over the top. Layer the rest of the pasta into the dish and top with the rest of the sauce.
Step 4- Bake.
Cover with foil and bake for 30 minutes. Remove from oven, sprinkle with parmesan and Romano cheese, and baked uncovered for another 20-30 minutes. Serve immediately.
Frequently Asked Questions
"Al forno" is Italian for "baked." Basically, any dish that's cooked in the oven!
Yes! I’d assemble it all ahead and refrigerate, then bake it just before you want to serve it. You may need to bake it a bit longer to make sure it is heated through (above 145 degrees F).
Make sure to undercook the pasta slightly before baking. It will continue cooking in the oven and soften even more as it absorbs the sauce!
Tips for Making This Pasta Al Forno Recipe
- Skip the sugar and use baking soda instead. To cut back on the natural acid that that tomatoes bring to the table, I add ¼ teaspoon of baking soda. I know that might sound weird, but this was my Grandma’s secret tip to making the perfect sauce. Trust me, it works! (note- skip this step if you're using my homemade marinara for this)
- Cook your pasta slightly al dente. Follow the package instructions, but reduce the cooking time by about 3 minutes. This prevents the pasta from overcooking, as it will continue to cook while baking.
- Don’t rinse the pasta! The starch left on the pasta helps the sauce stick better, making each bite extra flavorful.
- Bake this covered for the first part of the cooking time to help bring it to temp quicker, then remove the cover and add the shredded cheese for the remaining cooking time so it still gets that amazing crust we all fight over.
- The ricotta is an optional addition. I like it because it adds a creamy quality. You can also mix it right in with the sauce and pasta, but feel free to omit it if you don’t want the creaminess. Personally, I think it make it so much better!
- Ingredients to prep ahead- Chop onion, peel garlic, shred the cheese, and even cook the sauce a day ahead to save time when assembling.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and bake at 350 degrees F until warmed through, or microwave individual portions.
What To Serve With Baked Ground Beef Pasta
Pasta al forno is a hearty, comforting dish that can easily stand on its own, but adding a few sides will turn it into a full Italian-inspired meal! I love serving it family-style with a fresh green salad, garlic bread, and of course, something sweet to finish things off. Whether you’re making this for a cozy Sunday dinner or a special occasion, here are some perfect pairings:
- Three Cheese Garlic Bread
- Roasted Beet Salad
- Summer Bounty Strawberry Salad
- Four Ingredient Chocolate Mousse
- Cherry Chocolate Oatmeal Cookie Bars
Other Delicious Pasta Recipes To Try
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Pasta al Forno
Equipment
Ingredients
- 1 Tablespoon olive oil
- ½ cip onion, finely diced (1 small onion)
- 2 large cloves garlic, minced
- 1 pound ground beef
- 2 28 ounce cans Crushed Tomatoes
- ¼ teaspoon baking soda
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 pound ziti pasta
- 1 ¼ cup shredded mozzarella cheese, shredded
- ⅓ cup Romano cheese, grated or shredded, or Parmesan
Optional ricotta mixture
- 8 ounces Ricotta cheese
- ½ cup mozzarella cheese, shredded
- ¼ cup Romano cheese, grated or shredded, or Parmesan
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Ground black pepper, to taste
Instructions
- Preheat the oven to 400 degrees. Heat olive oil in a large saute pan over medium heat and bring a large pot of hot water to a boil and salt the water liberally once boiling.
- Once heated add onions and a garlic to the pan with the oil and saute stirring often for 2-3 minutes stirring often to soften it- be careful not to burn the garlic.
- Add ground beef and saute until brown, using a wooden spoon to break it up, around 5 minutes. Drain if needed.
- Add 2 cans Tuttorosso Crushed Tomatoes Chunky with Basil, baking soda, salt and pepper. Reduce heat to medium low and simmer for 10 minutes.
- While sauce simmers, boil ziti 3 minutes less than the package directions for al dente and drain. Immediately return to the pot.
- Place a couple spoonfuls of sauce at the bottom of a 9" x 13" pan.
- Mix ¾ of the sauce with the pasta until well combined. If using ricotta, mix all ricotta mixture ingredients in a medium bowl.
- Place ½ the pasta mixture into the 9" x 13" baking pan. If using ricotta, add dollops of ricotta mixture evenly over the top of the pasta.
- Layer the remaining pasta evenly over the pan and top with remaining sauce.
- Cover and bake for 30 minutes.
- Remove from the oven and top with mozzarella and parmesan cheeses. Bake uncovered for another 20-30 minutes or until hot and bubble. Serve immediately.
Video
Notes
- Skip the sugar and use baking soda instead. To cut back on the natural acid that that tomatoes bring to the table, I add ¼ teaspoon of baking soda. I know that might sound weird, but this was my Grandma’s secret tip to making the perfect sauce. Trust me, it works! (note- skip this step if you're using my homemade marinara for this)
- Cook your pasta slightly al dente. Follow the package instructions, but reduce the cooking time by about 3 minutes. This prevents the pasta from overcooking, as it will continue to cook while baking.
- Don’t rinse the pasta! The starch left on the pasta helps the sauce stick better, making each bite extra flavorful.
- Bake this covered for the first part of the cooking time to help bring it to temp quicker, then remove the cover and add the shredded cheese for the remaining cooking time so it still gets that amazing crust we all fight over.
- The ricotta is an optional addition. I like it because it adds a creamy quality. You can also mix it right in with the sauce and pasta, but feel free to omit it if you don’t want the creaminess. Personally, I think it make it so much better!
- Ingredients to prep ahead- Chop onion, peel garlic, shred the cheese, and even cook the sauce a day ahead to save time when assembling.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and bake at 350 degrees F until warmed through, or microwave individual portions.
Eric Schramm says
Jessy Freimann says