Pasta Al Forno

Serves 10–12

Ingredients

Sauce

• 2 tbsp olive oil

• 1 large onion, finely diced

• 2 cloves garlic, minced

• 2 cans (28 oz each) crushed tomatoes

• 2 tbsp tomato paste

• 1–2 tbsp sugar

• Salt, to taste

• Black pepper, to taste

• 1 pinch ground cloves

Meat Filling

• 2 lbs ground beef

• 1½ cups peas

Pasta

• 1¾–2 lbs ziti or rigatoni

• Salt for pasta water

Layering

• 6 hard-boiled eggs, chopped

• 8 oz mortadella or cooked ham, diced

• 3–4 cups freshly grated Parmesan cheese

• 12 oz mozzarella, shredded or diced

Make the Sauce

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion and cook until soft and translucent.

3. Add the garlic and cook for about 30 seconds.

4. Stir in the crushed tomatoes, tomato paste, sugar, salt, black pepper, and a pinch of cloves.

5. Bring to a gentle simmer.

6. Reduce heat and cook for at least 1 hour, stirring occasionally.

The sauce should be rich, slightly sweet, and well-balanced, with the cloves adding only a subtle background note.

Prepare the Meat Filling

1. In a separate pan, brown the ground beef thoroughly.

2. Add several ladles of the prepared sauce to the meat.

3. Simmer for 20–30 minutes.

4. Add the peas.

5. Continue cooking for another 15 minutes.

6. Remove from heat.

Cook the Pasta

1. Bring a large pot of heavily salted water to a boil.

2. Cook the pasta 2–3 minutes less than package directions.

3. Drain.

4. Return the pasta to the pot.

5. Toss with enough sauce to coat every piece thoroughly.

Assemble

Preheat oven to 375°F (190°C).

Spread a thin layer of sauce across the bottom of a large baking dish.

First Layer

• Half of the sauced pasta

• Half of the meat-and-pea mixture

• Half of the chopped eggs

• Half of the mortadella or ham

• A generous layer of Parmesan cheese

• A spooning of additional sauce

Second Layer

• Remaining pasta

• Remaining meat-and-pea mixture

• Remaining eggs

• Remaining mortadella or ham

• A generous layer of Parmesan cheese

• Additional sauce

Top

Finish with:

• A final layer of sauce

• A generous coating of Parmesan cheese

Do not add the mozzarella yet.

Bake

1. Cover tightly with foil.

2. Bake for approximately 1 hour.

3. Remove the foil.

4. Top with the mozzarella.

5. Return to the oven for 10–15 minutes, or until the mozzarella is melted and lightly golden.

Rest

Allow the pasta al forno to rest for at least 15 minutes before serving.

The finished dish should be moist but not loose, with clearly defined layers of pasta, ragù with peas, egg, mortadella or ham, Parmesan, and a melted mozzarella topping.