Pasta Al Forno
NOTE: You may divide this recipe in half before cooking or make the full amount and divide the pasta into two smaller trays and freeze 1 tray for up to 1 month. Before cooking a frozen tray, defrost for 1/2 hour or so. You may also cook the second tray, cool thoroughly and then wrap in freezer foil. Freeze for up to 1 month as well. Let thaw for 15 minutes, heat in preheated oven with foil on top for 20 minutes. Remove foil and finish heating for 10 minutes.
Total Steps
6
Ingredients
12
Tools Needed
4
Ingredients
- 1/2 cup seasoned bread crumbs
- 1 tablespoon olive oil
- 1 cup frozen peas
- 1 cup cut string beans (preferably fresh or frozen, not canned)(optional)
- 1 cup grated Parmigiana
- 2 pounds grated Mozzarella part skim
- 2 eggs
- 1 1/2 cups ricotta cheese part skim
- 1 cup tomato sauce
- Salt
- pepper
- 1 pound cut noodles (any shape such as ziti, penne, rigatoni, fusilli, bowtie, radiatore)
Instructions
Step 1
<a href="/technique/W7VKDJHH/boil">Boil</a> pasta until cooked but al dente. When finished, drain pasta and run under cold water to stop cooking. <a href="/technique/6BTCX64M/coat">Coat</a> noodles with the tablespoon of olive oil and <a href="/technique/DPSVTKVY/salt">salt</a> and pepper to <a href="/technique/WDCS6JL5/taste">taste</a>.
Step 2
Blanche <a href="/technique/YCPJKCW5/frozen">frozen</a> peas or <a href="/technique/XZBDDD5G/cut">cut</a> <a href="/technique/MS47GLJJ/string">string</a> beans, <a href="/technique/GZFHJC5K/cool">cool</a> and add them to the cooked pasta.
Step 3
<a href="/technique/7S3QCKWK/mix">Mix</a> the Ricotta cheese with 3/4 cup Parmegiana, and 2 eggs until it is thoroughly <a href="/technique/S6W4FR7F/blended">blended</a>.
Step 4
Put the noodles, vegetables and ricotta mixture in a large bowl with 1 cup of tomato sauce and grated Mozzarella cheese. <a href="/technique/7S3QCKWK/mix">Mix</a> everything until evenly distributed and well <a href="/technique/S6W4FR7F/blended">blended</a>.
Step 5
Transfer the pasta into a <a href="/technique/RNT367Z2/baking">baking</a> <a href="/technique/QQVZX64Y/dish">dish</a>, approximately 11"x14". Sprinkle the <a href="/technique/H7TNTGFZ/seasoned">seasoned</a> <a href="/technique/482ZKJDV/bread">bread</a> crumbs and the remaining 1/4 cup Parmegiana cheese on <a href="/technique/R34ZSY3M/top">top.</a> <a href="/technique/RNT367Z2/bake">Bake</a> for approximately 1 hour or until golden <a href="/technique/D434P8MH/brown">brown</a> at 350 degrees. Let pasta set for 15 to 20 minutes before <a href="/technique/XZBDDD5G/cutting">cutting</a> and <a href="/technique/Y6MVNCHX/serving">serving</a>.
Step 6
<a href="/technique/XZBDDD5G/cut">Cut</a> portions into squares and you may add some extra tomato sauce on <a href="/technique/R34ZSY3M/top">top</a> if so desired.