Pasta al Forno (Baked Pasta)
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12 INGREDIENTS • 9 STEPS • 25MINS

Pasta al Forno (Baked Pasta)

A twist on tradition, this baked pasta is as cheesy as it should be but with a little more green and a lot more bite! Broccoli and sausage mince combine to make the perfect combination and once smothered with béchamel and a serious amount of mozzarella, you’ll have mouths hungry for more.
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A twist on tradition, this baked pasta is as cheesy as it should be but with a little more green and a lot more bite! Broccoli and sausage mince combine to make the perfect combination and once smothered with béchamel and a serious amount of mozzarella, you’ll have mouths hungry for more.
author_avatar
Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/

25MINS

Total Time

Ingredients

Servings
4
us / metric
Italian Pork Sausages with Fennel
3
Italian Pork Sausages with Fennel
Rigatoni
1.1 lb
Rigatoni
Broccoli
2 heads
Medium Broccoli
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Fresh Rosemary
3 sprigs
Fresh Rosemary
Fresh Mozzarella Cheese Ball
to taste
Fresh Mozzarella Cheese Ball, cubed
Parmesan Cheese
to taste
Parmesan Cheese
Butter
2 oz
Butter
All-Purpose Flour
1/3 cup
All-Purpose Flour
Milk
2 cups
Milk
Ground Nutmeg
1 pinch
Ground Nutmeg
Salt
to taste
Salt

Nutrition Per Serving

VIEW ALL
Calories
900
Fat
40.5 g
Protein
52.1 g
Carbs
97.9 g
Love This Recipe?
author_avatar
Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/

Cooking Instructions

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step 1
Peel the skin off the Italian Pork Sausages with Fennel (3) and break down the mince into small balls.
step 2
Cut the Broccoli (2 heads) into small pieces and boil them for around 15 minutes.
step 3
Melt Butter (2 oz) in a pan and add All-Purpose Flour (1/3 cup) then whisk well to ensure you minimise lumps. Begin to stir in Milk (2 cups) add small amount at a time over heat​. Add Ground Nutmeg (1 pinch) and keep whisking and adding milk until it becomes creamy. Leave to the side.
step 4
Put a frying pan on the stove at a medium heat. Add Fresh Rosemary (3 sprigs) and using a wooden spoon, mix it through Extra-Virgin Olive Oil (as needed) and around the pan so it infuses. Remove the rosemary.
step 5
Add the broccoli into the pan, letting them sauté until they become really soft and squash them down with a wooden spoon. Add the mini sausage balls.
step 6
In the meantime, bring 5 liter of water to the boil and add Salt (to taste) before finally adding the pasta. Cook the Rigatoni (1.1 lb) 2 minutes less than the recommended time so it is still al dente and then strain the water out.
step 7
Using the deep pot you cooked the pasta in, add some broccoli and sausage mix then add a few layers of pasta, another generous amount of the broccoli and repeat until you finish both. Mix well. Add some béchamel through and mix together so there are no big lumps.
step 8
Spoon out the pasta mixture onto a baking tray creating a layer. Add some béchamel sauce through the middle along with Fresh Mozzarella Cheese Ball (to taste). Create another layer and once again add béchamel and mozzarella.
step 9
Grate Parmesan Cheese (to taste) over the top, smothering the pasta. Cook it in the oven for 5 minutes at 430 degrees F (220 degrees C).

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Tags

Comfort Food
Lunch
Shellfish-Free
Dinner
Pork
Pasta
Italian
Side Dish
Vegetables
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