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Pasta · Campania

Pasta al Forno – Classic Southern Baked Pasta

Pasta al Forno is the undisputed queen of the Southern Italian Sunday table — a generous, layered baked pasta that fills the kitchen with the scent of slow-cooked ragù and bubbling cheese. Born in the cucina povera tradition of Campania and Sicily, this dish transforms humble ingredients into something truly celebratory. Crunchy on top, molten and stringy inside, it is comfort food at its most honest and satisfying.

20Prep (min)
40Cook (min)
60Total (min)
6Serves
MediumDifficulty
Pasta al Forno – Classic Southern Baked Pasta

Ingredients

  • 500 g rigatoni or ziti spezzati
  • 600 g slow-cooked pork and beef ragù (Neapolitan style)
  • 300 g fresh fior di latte mozzarella, diced
  • 3 hard-boiled eggs, sliced
  • 80 g finely grated Parmigiano Reggiano
  • 100 g thinly sliced Neapolitan salami or soppressata (optional)
  • 1 tablespoon extra virgin olive oil
  • Salt, for pasta water

Method

  1. Bring a large pot of well-salted water to a boil. Cook the rigatoni for 2 minutes less than the packet's al dente time — it will finish cooking in the oven.
  2. Drain the pasta and toss it immediately in a large bowl with two-thirds of the ragù and a drizzle of extra virgin olive oil. Mix well so every piece is coated.
  3. Dice the mozzarella and lay it on a clean cloth or paper towels for 10 minutes to absorb excess moisture — this prevents a watery bake.
  4. Preheat your oven to 200 °C (fan 180 °C). Grease a deep 30 × 20 cm baking dish with olive oil, then spread a thin layer of ragù on the base.
  5. Add half the pasta mixture to the dish in an even layer. Scatter over half the mozzarella, all the sliced hard-boiled eggs, and the salami if using. Sprinkle with half the Parmigiano.
  6. Add the remaining pasta, spoon the rest of the ragù over the top, and finish with the remaining mozzarella and a generous dusting of Parmigiano.
  7. Bake uncovered for 25–30 minutes until the top is deeply golden and bubbling at the edges. Rest for 10 minutes before slicing — this is not optional, it helps the layers set.
  8. Serve directly from the dish at the table. The crust is the prize; make sure every portion gets some.

Tips from the kitchen

💡 Use a genuine Neapolitan ragù cooked low and slow for at least 2–3 hours with pork ribs, beef and tomato passata — the depth of flavour is everything here. A quick tomato sauce will not do it justice.
💡 Always undercook the pasta by 2 minutes before baking. If you cook it to full al dente, the final result will be overcooked and mushy after 30 minutes in the oven.
💡 Drain the mozzarella well before using. Fior di latte releases water as it melts; if you skip this step you risk a soggy, watery bottom layer.

Frequently asked questions

Can I assemble Pasta al Forno the day before?

Yes — and it is actually better for it. Assemble the dish completely, cover tightly with cling film and refrigerate overnight. Remove from the fridge 30 minutes before baking and add 5 extra minutes to the baking time. The flavours meld beautifully.

Which pasta shape works best for this recipe?

Rigatoni and ziti spezzati (broken ziti) are the most traditional choices in Southern Italy. Their ridges and hollow centres hold the ragù and trap pockets of melted cheese. Avoid thin pasta like spaghetti — it clumps and dries out during baking.

Is it possible to make a vegetarian version?

Absolutely. Replace the meat ragù with a rich tomato and vegetable sugo made with aubergine, courgette and basil, and omit the salami. The eggs and mozzarella remain, keeping plenty of substance and flavour. This version is common in Sicilian home cooking.