Cheat’s lasagne: Pasta al forno is the one-pan Italian comfort dish everyone needs in their recipe rotation

Anna Simon is a home cook, recipe developer and TV personality. This is her recipe for pasta al forno, which she calls a cheat’s lasagne or baked pasta bake.

Pasta al forno (Bolognese bake)

Pasta al forno is a beloved Italian classic, the ultimate comfort dish that brings the warmth of home cooking straight to the table.

Translating to “baked pasta”, it’s often called a cheat’s lasagne because it delivers all those rich, layered flavours without the fuss.

Made with a slow-simmered pork and veal Bolognese, creamy melted cheeses, and a touch of egg to bind it all together, this bake turns simple pantry ingredients into something special.

It’s perfect for family dinners, entertaining, or using up leftover pasta from the night before. Once baked, the top turns beautifully golden while the inside stays saucy, cheesy, and full of flavour.

A dish that tastes even better the next day.

Serves: 6

Cooking time: 40–45 minutes

Prep time: 30 minutes

Ingredients

• 1kg mixed pork and veal mince
• 1 sprig basil
• Olive oil
• 1 onion, diced
• 2 celery stems, diced
• 1 carrot, diced
• 3 fresh bay leaves (or 2 dried)
• 2–3 garlic cloves, chopped
• 2 x 700ml bottles passata
• 1 tbsp salt
• Pinch of sugar
• 1 heaped tbsp tomato concentrate (paste)
• 2–3 eggs (for 500g pasta)
• 500g short pasta (rigatoni, penne or similar)
• 1 cup grated Parmesan cheese (adjust to taste)
• 1 cup grated mozzarella cheese

Method

1. Heat a generous amount of olive oil in a large pot.
2. Add the diced onion, celery and carrot. Cook until soft and translucent.
3. Add the garlic and cook for another minute.
4. Add the mince and brown well, breaking it up with a spoon. Allow the liquid to evaporate.
5. Stir through the tomato concentrate, then add the passata.
6. Add basil, bay leaves, salt and a pinch of sugar.
7. Fill each empty passata bottle with a little water, shake and add to the sauce to loosen it.
8. Simmer on low for two to three hours, stirring occasionally. If it’s too watery, leave the lid slightly ajar to reduce.

To assemble

1. Cook 500g pasta until just under al dente.
2. In a large bowl, combine cooked pasta with enough sauce to coat generously.
3. Add two to three beaten eggs, Parmesan and mozzarella. Stir well.
4. Spread into a baking tray, add extra sauce and cheese on top.
5. Bake at 180C for 40–45 minutes until golden and set.
6. Let rest for fifteen minutes before serving to allow the eggs and cheese to firm up.

Serve as is, or top with a little extra warmed sauce before plating.

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