This Pasta Al Forno is the ultimate comfort food, because it is amazing when you need an easy meal. You know from the first bite it will become a staple and a family favorite that even pickiest eaters will adore in no time.
What’s not to love about a full plate of pasta?
Even more so when it is covered in a savory meaty sauce, packed with robust flavors and baked to cheesy perfection. Yes and you can’t even taste it is vegan.
Bonus points: this simple dish cannot get any easier. Because using precooked aka leftover pasta will save time and make everything amazing.
These are so great because you can prepare them in advance.
And I think the thing about meal prep is that you can make food easily and when you need you can pop up it in the oven and get ready.
Al forno style
The term al forno comes from an Italian phrase and means pasta that is baked in the oven.
You know this from pizza, breads and other pasta dishes like the ones above.
If you prepare them this way you can be sure of fully amazing flavor and hearty texture. I can truly say that this is always my favorite way to prepare pasta.
Why you should make these Rigatoni al forno
Making this easy pasta dish, you will make something filling and budget friendly.
So easy to make with leftover pasta and packed with fantastic flavors, impressive any time.
You will love to see step by step pictures which guide you through each and every step to an amazing result.
It is easily adjustable, therefore you can easily double all the ingredients.
What you need for this Pasta al forno recipe
- Marinara sauce
- Tomato paste
- Vegan ground beef
- Vegan mozzarella
How to make Pasta al forno
Preheat oven to 410°F and set a 10×10 inch round casserole ready.
In a skillet, heat olive oil. Wait until it is hot before adding diced onions and garlic. Fry them for 2 minutes then give the vegan ground beef to the skillet.
Cook for 4 minutes more, then add tomato sauce and paste. Let all simmer for 2 minutes more and season with a pinch of salt and pepper. Set aside.
Mix cooked rigatoni and the meaty sauce in a large bowl, then transfer to your 10x 10 inch casserole and sprinkle some vegan mozzarella on top.
Bake for 15 minutes, serve on plates.
Leftovers can be stored in the fridge for around 5 days.
This Pasta Al Forno is also such a freezer friendly dish. Because once cooled you can put it in a plastic wrap and freeze.
Always keep in mind to thaw completely before reheating. It can kept in the freezer for around 4 months.
Tips and tricks
What I love about this dish is that it so easy to make, you can use any pre cooked pasta in shape and size that you want. However, I find rigatoni is best for the texture and taste. It is a big and hearty pasta that compliments so well all components.
If you want a chunkier texture, you can use my Spaghetti Sauce which you can also make in advance and stick in the fridge for around 5 days.
I like to add a bit parsley on top from time to time after baking of my pasta al forno, but feel free to use basil.
- 6 cups pasta (rigatoni), cooked (3 cups uncooked, use gf if needed)
- 24 oz tomato or marinara sauce
- 5 oz tomato paste
- 3 cloves garlic, minced
- 1/2 cup onions, chopped
- 1 Tbsp olive oil
- 10 oz vegan ground beef
- 1/2 cup vegan mozzarella, shredded
- salt, pepper to taste
- Preheat oven to 410°F and set a 10x10 inch round casserole ready.
- In a skillet, heat olive oil. Wait until it is hot before adding diced onions and garlic. Fry them for 2 minutes then give the vegan ground beef to the skillet.
- Cook for 4 minutes more, then add tomato sauce and paste. Let all simmer for 2 minutes more and season with a pinch of salt and pepper. Set aside.
- Mix cooked rigatoni and the meaty sauce in a large bowl, then transfer to your 10x 10 inch casserole and sprinkle some vegan mozzarella on top.
- Bake for 15 minutes, serve on plates.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 476Total Fat: 14.6gSaturated Fat: 6.9gTrans Fat: 0gUnsaturated Fat: 6.5gCholesterol: 0mgSodium: 99mgCarbohydrates: 63gFiber: 3.4gSugar: 2.3gProtein: 22.2g