Pasta Al Forno Recipe

Preheat and salt water

Preheat oven to 375°F (190°C). Bring a large pot of salted water (about 4–5 qts with 1–2 tbs salt) to a rolling boil.

Cook the pasta until very al dente—about 2 minutes less than package directions (usually 7–8 minutes for rigatoni). Drain well, return to the pot, drizzle with 1–2 tbs olive oil and toss to keep from sticking. Set aside while you finish the sauce.

Heat 2 tbs olive oil in a large sauté pan or Dutch oven over medium heat until shimmering.

Add the chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Stir in the minced garlic and grated carrot; cook 1–2 minutes until fragrant.

Add the sausage (remove casings) and ground beef. Break meat into small pieces with a wooden spoon and brown thoroughly, about 6–8 minutes, until no pink remains.

If using, pour in 1/2 cup red wine to deglaze the pan, scraping up browned bits; simmer 2–3 minutes until reduced by half.

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor.

Add the 28 oz crushed tomatoes, dried oregano, dried basil, 1.5 tsp salt, 1/2 tsp black pepper and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 15–20 minutes to thicken slightly. Taste and adjust seasoning.

While the sauce simmers, make the ricotta mixture: in a bowl combine 1.5 cups ricotta, 1 egg, 1/2 cup grated Parmesan, 1/4 tsp salt and chopped basil. Stir until smooth and set aside.

In a large mixing bowl, combine the drained al dente pasta with about two-thirds of the meat sauce (reserve 1/3 for the top and serving). Toss so pasta is evenly coated.

Add dollops of the ricotta mixture distributed over the pasta, then gently fold to create pockets of cheese throughout. The ricotta will remain in distinct pockets and pockets will melt while baking.

Transfer half of the pasta mixture into a 9x13-inch baking dish lightly oiled. Sprinkle half of the shredded mozzarella evenly over the pasta. Add the remaining pasta, spread the remaining meat sauce over the top, then finish with the remaining mozzarella and a sprinkle of the extra grated Parmesan. Dot the surface with the tablespoon of butter or drizzle a little olive oil for a shinier crust.

Cover the baking dish with foil (sprayed or tented so it doesn't touch the cheese) and bake in the preheated 375°F oven for 20 minutes.

Remove foil and bake uncovered another 10–12 minutes until the top is golden and bubbly and cheese has melted thoroughly. If you like a more browned top, place under the broiler for 1–2 minutes—watch carefully.

Let the pasta al forno rest 5–10 minutes to set. Sprinkle with the remaining fresh basil (if using) and extra grated Parmesan. Cut into portions and serve warm.