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Pasta al Forno
Serves 4-6
Alternative Ingredients are listed in Red

Qty Size Ingredient
16 oz Tagliatelle
16 oz Rao's Homemade Marinara Sauce
Favorite Chunky Ragu Sauce
2 oz Parmigiano-Reggiano Cheese
4 oz Melted Butter
4 oz AP Flour
4 cups Heavy Cream
Whole Milk
1 tsp Grated Nutmeg
1 tsp Black Pepper
1 tbls Kosher Salt
1 splash Olive Oil

The day before, cook the Tagliatelle per the package instructions.  Stir in the ragu sauce while still hot.  Refridgerate at least over night.

Come time to make the dish, place the left-over Tagliatelle mixture in a large skillet with the splash of olive oil (this is the time to use the good stuff) and heat.  This is to set the ragu sauce in the pasta and help keep it from bleeding into the white sauce.  Set aside.

In a 2-3 Qt sauce pan make the Roux with the flour and butter.  Add room temp cream a little at a time to keep the roux hot, whisking constantly until thoroughly mixed and thickened.  Voilá, white sauce.  Set aside.

Preheat oven to 400º convection (or 425º without fan).

In a 9x12 baking dish (or smaller and taller equivalent) spread some white sauce, cover with grated cheese, layer some pasta, white sauce, cheese, etc. ending up with sauce and cheese.  Do not cover last layer COMPLETELY.  You want a little bit of pasta exposed to crisp up when cooked.

Bake @ 400º for 20-25 minutes until cheese begins to brown and edges of exposed pasta is crusty.  Serve with classic garlic bread.


Can be made with just about any left-over long pasta; Linguine, thick Spaghettti, Fettuccine, etc.

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