This Pasta al Forno is a comforting Italian baked pasta made with a rich tomato sauce, penne (or other short pasta), a creamy Taleggio cheese sauce and a crunchy breadcrumb topping. It’s a hearty, satisfying dish that’s perfect for family dinners.
Pasta al Forno literally means oven-baked pasta. Recipes vary: some include sausage or other meats, while others are meat-free with vegetables. Typically the pasta is baked in a tomato sauce and/or a creamy bechamel (besciamella) and finished with plenty of mozzarella or another melting cheese.
What makes this version special is the luxurious cheese sauce made with Taleggio. Taleggio keeps a strong, distinctive flavor when melted, so the sauce stays rich and interesting rather than bland. This elevates the baked pasta into something really memorable.
See the recipe below with step-by-step photos, tips and variations. For the printable recipe, scroll to the bottom of the page.
Step by step photos and instructions
Bring a large pot of salted water to a boil and add the pasta. Cook for 4–5 minutes only — it should be undercooked since it will finish cooking in the oven.
For the tomato sauce: gently fry chopped garlic with fresh basil, fennel seeds and dried oregano in 1/2 tablespoon of olive oil until fragrant. Add passata rustica (chunky pureed tomatoes) and simmer for about 10 minutes to concentrate the flavors.
Make the cheese sauce while the tomato sauce simmers. Melt the butter in a saucepan, add the flour and whisk into a smooth paste. Cook for about a minute to get rid of the raw flour taste. Gradually add half the milk while whisking, then the rest of the milk, stirring until the sauce thickens. Add cubed Taleggio, a pinch of nutmeg, salt and pepper, stirring until the cheese melts and the sauce becomes thick and creamy. Set aside.
Mix the partially cooked pasta into the tomato sauce until well coated, then transfer the mixture to a baking dish. Pour the Taleggio sauce over the pasta and finish with panko breadcrumbs, a small drizzle of olive oil and freshly grated Parmesan.
Bake at 400°F (200°C) for about 30 minutes, or until the breadcrumbs are golden and crisp and the dish is bubbling.
How to prepare this in advance
You can make the tomato sauce and the cheese sauce up to two days ahead. When ready to serve, reheat the sauces, partially cook the pasta, assemble and bake. Both sauces freeze well — defrost completely before reheating and assembling.
Variations and substitutions
- Sauces: Use a different sauce if you prefer — a creamy vodka sauce or a classic bechamel are excellent alternatives.
- Vegetables: Add sautéed zucchini (courgette), eggplant (aubergine), peas or bell peppers for a veggie-packed bake.
- Flavor boost: Stir in some roughly chopped sun-dried tomatoes for extra depth and sweetness.
- Herbs & spices: Try parsley or chili flakes to change the flavor profile.
- Add meat: If you want meat, crispy pancetta, Italian sausage, ‘Nduja or diced cooked ham work well. You can also use a beef ragu in place of the plain tomato sauce.
Top tips for making Pasta al Forno
- Use quality tomatoes: The tomato sauce benefits from the best canned tomatoes you can find. Rustic passata or a good smooth passata both work.
- Build flavor early: Lightly frying garlic with basil, fennel seeds and oregano in olive oil releases lots of aroma — don’t skip this step.
- Under-cook the pasta: Keep pasta cooking to 4–5 minutes so it finishes perfectly in the oven instead of becoming mushy.
- Cheese alternatives: If you can’t find Taleggio, use another good melting cheese like Fontina, Provolone Piccante or Gruyère.
- Crispy topping: Panko breadcrumbs give the crispiest result, but any breadcrumbs will work.
Recipe FAQs
Short pasta shapes are ideal. This recipe uses large penne (pennoni), but fusilli, rigatoni or ziti are all great choices.
Yes. Baked pasta freezes well for up to three months, though it’s at its best served fresh. Fully defrost before baking.
More pasta recipes you might like
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Sausage Pasta Bake – Spicy and Creamy
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Herby Garlic Butter Pasta Sauce
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Cavatelli and Broccoli Pasta
Pasta
Bucatini all’Amatriciana
If you try this Pasta al Forno or any recipe from the blog, please leave a comment to share how it turned out — feedback is always welcome!
Step By Step Photos Above
Most recipes include step-by-step photos, tips and sometimes video to help you cook them perfectly.
Pasta al Forno
By Emily
Ingredients
- 4 cups penne pasta, or any short pasta shape (about 14 oz / 400 g)
Tomato sauce
- 1/2 tbsp olive oil, plus a drizzle for topping
- 1 clove garlic, finely chopped
- 1 tbsp fresh basil, chopped
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 4 cups passata rustica (chunky pureed tomatoes) (about 800 g)
Cheese Sauce
- 4 tbsp butter (50 g)
- 1/3 cup plain flour (40 g)
- 1 2/3 cups whole milk (400 ml)
- 1/2 cup Taleggio cheese, cubed (100 g)
- 1/2 tsp nutmeg
- Salt and pepper, to season
Topping
- 1 cup panko breadcrumbs (30 g)
- 1/2 tbsp freshly grated Parmesan
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Add the pasta and cook for 4–5 minutes only. Drain, toss with a little olive oil and set aside.
Make the tomato sauce
- Heat 1/2 tbsp olive oil and fry the garlic with basil, fennel seeds and dried oregano until fragrant. Add the passata, season with salt and pepper and simmer for 10 minutes.
Make the cheese sauce
- Melt the butter in a saucepan over medium heat. Add the flour and whisk into a paste, cooking for about 1 minute.
- Whisk in half the milk until smooth, then add the rest and continue stirring until the sauce thickens. Remove from the heat and stir in the Taleggio, nutmeg, salt and pepper until the cheese melts and the sauce is thick and creamy. Set aside.
Assemble
- Toss the cooked pasta with the tomato sauce and transfer to a baking dish. Pour the Taleggio sauce over the pasta, then sprinkle with panko breadcrumbs, a tiny drizzle of olive oil and grated Parmesan.
- Bake for 30 minutes or until the top is golden and crispy. Serve hot.
Notes
- Tomato sauce: Use high-quality canned tomatoes for the best flavor. Rustic passata gives texture, but smooth passata works too.
- Flavor base: Frying the garlic with fresh basil, fennel seeds and oregano releases great aroma — it’s a key step.
- Pasta cooking: Don’t overcook the pasta; it will finish cooking in the oven.
- Cheese options: If Taleggio isn’t available, use Fontina, Provolone Piccante or Gruyère.
- Breadcrumbs: Panko gives an extra-crispy topping, but regular breadcrumbs are fine.
- Storage & freezing: Best served fresh, but leftovers will keep in the fridge for 1–2 days or can be frozen for up to 3 months.
Helpful Info for All Recipes
- I use extra virgin olive oil unless noted otherwise.
- For canned tomatoes I prefer Cirio or Mutti for consistent flavor.
- Vegetable sizes are medium unless stated.
- Recipes are tested in a fan (convection) oven.
Nutrition
Nutrition information is an approximation.