Pasta al Forno

This meaty, cheesy pasta al forno (baked pasta) is a flavorful, hearty, filling weeknight dinner that the whole family will love! We've included both a vegan and a regular option for families like ours with multiple dietary choices. Either way you make it, it's a serious crowd pleaser!

🍝 Why We Love This Recipe

• Vegan or regular version: If your family is anything like ours, you may have a few different dietary requirements under one roof. To accommodate for everyone, we've included vegan and regular ingredients for this pasta al forno so everyone can enjoy!
• Packed with flavor: The tomato sauce is packed with garlic, tomato paste, olives, red wine, and a variety of dried herbs/spices which flavors the ground meat (vegan or not) to perfection. We also add in eggplant for an extra serving of vegetables, then toss with cooked pasta, top with a whole lot of cheese and bake to perfection.
• Made from scratch, but ready in less than an hour: High quality ingredients + big flavor doesn't have to mean a super time consuming recipe. This pasta al forno is ready in less than an hour and is mostly hands off. Perfect for a weeknight dinner or special occasion.
• Easy to make gluten free: Simply sub in your favorite GF pasta of choice.

🥫 Ingredients

Here's what you'll need to make this pasta al forno: (we made it with vegan ingredients, but regular ingredients also listed in the recipe!)

📋 Ingredient Notes

• Ground meat: If you're not vegan, ground beef, chicken or turkey all work here, although ground beef would be best. Italian sausage is also a great option. If you are vegan, opt for a plant-based ground beef alternative (we used Impossible meat!). It cooks exactly the same, so no extra steps required.
• Mozzarella: Again, regular shredded mozzarella is great if you're not vegan. If you are vegan, simply swap in a nondairy alternative! You can also use fresh mozzarella if preferred.
• Eggplant: any variety of eggplant will do, but make sure to dice it pretty small to make sure it cooks down plenty in the meat sauce. If you don't have any, you can leave it out.
• Olives: We know not everyone is a fan, so feel free to leave out if preferred. (That being said, they add the perfect pop of briny, salty flavor, so we highly suggest keeping them in!)
• Pasta: Really any small pasta shape will work here, but we prefer penne, rotini, rigatoni or elbows. Use gluten free if needed.
• Marinara: To cut down on time, we're using a pre-made sauce. Any variety will do, but quality does make a big difference! If you'd like to make it from scratch, try this recipe.
• Red wine: a small amount goes a long way in adding extra flavor to the meat sauce. Use something on the less expensive side – a Chianti, Merlot or Cabernet Sauvignon all work well.

🔪 Step-by-step Instructions

PREP: Preheat the oven to 375˚F / 190˚C. Cook pasta in salted water according to package directions.

(1) Add olive oil to a large, oven-safe skillet over medium heat, then add onion and sauté for 5-6 minutes. Add in garlic and cook for another 2-3 minutes.

(2) Stir in the eggplant and the ground meat and use a wooden spoon to break it up and cook until browned.

(3) Stir in tomato paste, red wine, chopped olives, fresh parsley, oregano, basil, thyme, salt, and pepper, and cook for 5 minutes.

(4) Pour in marinara sauce, add in the cooked pasta, and stir well.

(5) If you aren't using an oven-safe skillet, transfer mixture to a 9 x 13” baking dish and top with cheese. (If you are using an oven-safe skillet, keep it in the same pan). Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.

💭 Expert Tips and FAQs

• Get your vegan cheese to melt better: Our favorite trick is to cover the pasta al forno with aluminum foil before baking. The steam helps vegan cheese melt so it looks and tastes just like regular cheese. (We used vegan cheese in these photos for proof!)
• Need a vegan and non vegan version? Divide everything in half and use two smaller skillets – one with vegan cheese/meat and one with regular ingredients. It only takes a few extra minutes of prep time. Since all other ingredients stay the same, there's not much extra work – just a bit more stirring!
• Make ahead, bake later: You can make the meat sauce for this pasta al forno up to a few days ahead of time. When you're ready to bake, toss with cooked pasta, top with cheese and bake. Perfect for a busy weeknight!
• Use an oven safe skillet: To cut down on dishes, we use the same skillet to cook the sauce and to bake the pasta. If you don't have an oven safe skillet (or one large enough for the entire pasta dish), you can transfer the pasta to a 9x13" baking dish before baking.
• Storage: Store leftovers in the refrigerator for up to 4 days. Reheat in the oven or microwave.
• Freezer instructions: You can freeze individual portions or the entire pasta bake. Make sure to store in an airtight container and freeze for up to 6 months (although it will be best within 3 months). Transfer to the refrigerator to defrost for several hours or overnight, then reheat in the oven or microwave until warmed through.

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