Photograph of the finished Pasta al forno

Italy · Mì ống nướng lò xốt thịt Pasta al forno

Pasta al forno

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Macaroni Macaroni 1.4 lb
  • Photograph of Beef Beef 1.8 lb
  • Photograph of Canned tomatoes Canned tomatoes 2.2 lb
  • Photograph of Mozzarella Mozzarella 1.1 lb
  • Photograph of Parmigiano cheese Parmigiano cheese 8.5 oz
  • Photograph of Onion Onion 2
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Italian basil Italian basil 3.5 oz
  • Photograph of Red wine Red wine 1 cups

Method

  1. 1 Sauté the ground beef with onions for 10 minutes, then pour in the red wine and simmer until reduced.
  2. 2 Add canned tomatoes and simmer for 40 minutes to make a thick ragù sauce.
  3. 3 Boil the noodles for 3 minutes less than the instructions suggest; they will still be very firm as they will continue to cook in the oven.
  4. 4 Boiling the noodles lightly is the only way to prevent them from becoming mushy after 30 minutes in the oven.
  5. 5 Mix the pasta with the sauce, then layer it with shredded mozzarella and sliced hard-boiled eggs in a baking tray.
  6. 6 Sprinkle with Parmigiano cheese, bake at 200 degrees for 30 minutes, and let it rest for 10 minutes before slicing.

With an appliance

  • Air fryer 1 hr 36 min

    Replace step 6: spray the pasta surface with oil and Parmigiano sauce, cook in a steamer at 215 degrees for 20 minutes, then rotate the tray at minute 10; the top will crisp up quickly, large pasta trays must be divided into two smaller batches.

Start cooking