Pasta al Forno con Polpette is a classic Italian baked pasta featuring short pasta, tiny meatballs, rich tomato sauce and melted cheese.
Ingredients:
Pasta: 500g short pasta (rigatoni, penne, or ziti)
Meatballs: 300g ground beef, 150g Italian sausage, egg, breadcrumbs, and grated Parmesan
Sauce & Aromatics: 700ml tomato passata or crushed tomatoes, onion, garlic, and fresh basil
Cheese: 250g mozzarella (cubed or shredded) and 1/2 cup grated Parmigiano-Reggiano
Instructions:
Make the Meatballs: Mix ground meat, breadcrumbs, egg, Parmesan, salt, and pepper. Roll into small, walnut-sized meatballs (polpettine). [1, 2]
Brown the Meatballs: Heat olive oil in a pan and fry meatballs for 6–8 minutes until golden on the outside; set aside. [1]
Simmer the Sauce: Sauté chopped onion and garlic, add passata and basil, then simmer for 10–15 minutes. Return meatballs to the sauce. [1, 2]
Cook the Pasta: Boil pasta in salted water for about 3 to 5 minutes less than package instructions so it stays very al dente. Drain. [1, 2, 3]
Assemble and Bake: Preheat oven to 200°C (180°C fan). Mix pasta with part of the sauce. Layer in a baking dish with the meatball sauce, mozzarella, and Parmesan. [1, 2, 3]
Finish: Bake covered with foil for 15 minutes, then uncover for 5–10 more minutes until the cheese is bubbling and golden. Let rest 15 minutes before serving. [1, 2, 3]
