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pasta al forno sicilian style

Pasta al Forno Sicilian Style (Anelletti al Forno)

A cozy Sicilian baked pasta made with anelletti, a slow-simmered ragù or a creamy béchamel-marinara, and plenty of cheese. The pasta is cooked very al dente, layered, then baked until browned, bubbly, and sliceable—just like the trays served in Palermo’s bakeries.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 people
Course: Comfort Food Casserole, Main Course
Cuisine: Italian, Sicilian
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Meat-and-Pea Ragù (Option 1)
  • 2 –3 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • ½ lb 225 g Italian sausage, casing removed
  • ½ lb 225 g ground pork (or beef)
  • 1 bottle 24 oz / 680 g tomato passata
  • Salt and black pepper to taste
  • Handful of peas fresh or frozen
  • Optional: small fried or baked tiny meatballs
For the Béchamel-Marinara Blend (Option 2)
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1½ –2 cups marinara sauce
  • ½ cup grated Parmesan
  • Black pepper
  • 1 cup torn mozzarella pieces
Pasta & Assembly
  • 1 lb 450 g anelletti (or penne/rigatoni/ziti)
  • Salt for pasta water 2–3 tbsp
  • 2 –3 cups shredded mozzarella
  • ½ –1 cup grated Parmesan
  • 1 cup ricotta optional
  • Optional Palermo touches: diced fried eggplant sliced hard-boiled eggs
  • Olive oil for greasing dish
  • 1 –2 cups reserved pasta water

Method
 

Make the Meat Ragù (Option 1)
  1. Heat olive oil in a heavy skillet.
  2. Soften the chopped onion, then add garlic and cook briefly.
  3. Add sausage and ground pork. Brown well until deep and caramelized.
  4. Pour in the passata. Season with pepper and salt to taste.
  5. Simmer 30 minutes, stirring sometimes.
  6. Add peas (and tiny meatballs if using) in the last 5 minutes.
Make the Béchamel-Marinara Blend (Option 2)
  1. Melt butter in a pot. Stir in flour and cook 1 minute.
  2. Whisk in milk until smooth and slightly thick.
  3. Stir in marinara, Parmesan, pepper, and mozzarella pieces.
Cook the Pasta
  1. Bring a large pot of water to a boil. Salt it well.
  2. Cook pasta 3 minutes less than the package time.
  3. Scoop out 1–2 cups of starchy cooking water.
  4. Drain pasta.
Combine Pasta and Sauce
  1. Toss the pasta with your chosen sauce.
  2. Add mozzarella, Parmesan, peas or meatballs, and any optional egg or eggplant.
  3. Add a splash of pasta water if the mixture looks dry—you want a thin pool of sauce at the bottom of the bowl.
Assemble
  1. Lightly oil an 8x12-inch (12-cup) baking dish.
  2. Spread a thin layer of sauce on the bottom.
  3. Add half the pasta. Sprinkle mozzarella and Parmesan.
  4. Add the rest of the pasta and finish with more cheese.
Bake
  1. Preheat oven to 350–425°F.
  2. Bake 20–30 minutes, until bubbling and golden on top.
  3. Rest 20–30 minutes before slicing so it sets cleanly like lasagna.

Notes

  • Undercooking the pasta is the single biggest factor for a clean slice and a soft but not mushy bite.
  • Don’t skip the rest time after baking—it lets everything set.
  • Freshly grated cheese melts better than pre-shredded.
  • The dish travels well and tastes great warm or at room temperature.
  • You can build the whole tray a day ahead and bake when needed.