Pasta al Forno is one of those dishes that is undeniably Italian Family and is eaten up and down Italy with a huge amount of joy.
When we had an Italian exchange student stay with us years ago and I asked her what she wanted for dinner, she said jokingly, “Pasta al Forno.” When I said fine and cooked it for her, she was elated – she did not think she would find it outside of Italy. And, my recipe lived up to expectations too.
I tend to play with the concept a little for the fun of it. This version is with spinach and a drizzle of Pecorino sauce in addition to the normal mozeralla.
- 2 tins plum tomatoes
- 3 tbs tomato puree
- 1 onion
- 4 cloves garlic
- olive oil
- handful of basil
- 2 big handfuls of baby lead spinach
- 3 tbs Pecorino cheese
- 200ml milk
- 2 tbs flour
- 25 gms butter
- 2 small bags of good mozerella
- Large pasta shapes of your choice