Pasta al Forno – Traditional Italian-Style Baked Pasta

Preparation

1. 01

   Step 01

   Finely chop the onion, carrot and celery. Crush or finely chop the garlic.

2. 02

   medium heat

   Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion, carrot and celery and cook for 5–6 minutes. Add the garlic and cook for a further 1 minutes.

3. 03

   medium-high heat

   Add the mince and cook, breaking it up with a wooden spoon, for 8–10 minutes until browned.

4. 04

   Low heat

   Add the tomato purée and cook for 1 minutes. Add the tinned chopped tomatoes, salt and pepper. Bring to the boil, then reduce the heat and simmer, partially covered, for 30 minutes.

5. 05

   medium heat

   While the ragù is cooking, prepare the béchamel: Melt the butter in a small saucepan. Add the flour and cook for 2 minutes. Gradually add the warm milk, whisking continuously. Cook until thickened, for 4–5 minutes. Add the salt, pepper and freshly grated nutmeg.

6. 06

   high heat, boiling water

   Bring a large saucepan of well-salted water to the boil. Cook the penne 2 minutes less than the packet instructions (al dente). Drain.

7. 07

   Step 07

   Preheat the oven to 180°C. Combine the drained pasta with the ragù sauce in a large mixing bowl.

8. 08

   Step 08

   Spread half the pasta in a greased rectangular baking dish (approximately 25x35 cm). Drizzle over half the béchamel sauce, then scatter over half the mozzarella pieces and half the grated Parmesan. Spread the remaining pasta on top, pour over the remaining béchamel, and place the remaining mozzarella and Parmesan on top.

9. 09

   180°C oven

   Bake in a preheated 180°C oven for 25–30 minutes, until the top is golden and bubbling at the edges. Remove from the oven, leave to rest for 5 minutes, and serve.