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Pasta al Forno - Neapolitan Baked Pasta

This recipe for Pasta al Forno - Neapolitan Baked Pasta comes from Chef Katie Caldesi and has been reproduced courtesy of

Discover the Origin is a campaign promoted by the European Union, Italy, France and Portugal and achieved by the office representative of five key European products: Burgundy wines, Port and Douro Valley wines, Parma Ham and Parmigiano-Reggiano cheese. The aim of all of them is to enhance knowledge of the PDO (Protected Designation of Origin) among consumers, distributors and food professionals and to educate on the benefits of the provenance indicator schemes, the relevant checks, controls and traceability systems that are put in place to ensure ongoing quality, and to differentiate the products and raise their profiles.

All five of these products carry a guarantee of their provenance and quality: the Protected Designation of Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese, AOC for Burgundy wines and DOC for Port and Douro Valley wines. If you see these labels on any food or drinks, you can rest assured that you will be rewarded with excellent quality.

For more information visit

Ingredients for Pasta al Forno

Tomato sugo:
1 medium onion, finely chopped
2 garlic cloves, peeled and crushed
75ml olive oil
Salt and pepper to taste
3 x 400g tins of plum tomatoes
1 sprig of basil

250g minced pork
250g minced beef
75g salami, diced, optional
125g fresh white breadcrumbs
2 medium eggs
5 tablespoons of grated Parmigiano-Reggiano cheese
Salt to taste

Pasta al Forno:
100g Parma Ham
4 eggs for boiling
Lasagne sheets
50g Parmigiano-Reggiano cheese, finely grated
250g Mozzarella, roughly torn into bite-size pieces
50ml olive oil (25ml for frying, 25ml for tossing with the pasta)

How to make Pasta al Forno

  • Preheat the oven to 180°C.
  • Make the tomato sauce by frying the onions, garlic, pepper and salt in the olive oil and when soft add the tinned tomatoes and basil.
  • Bring to the boil, then simmer for 30 to 40 minutes.
  • Stir frequently breaking up the tomatoes with a wooden spoon.
  • Mix all the ingredients for the meatballs together in a bowl. Roll into marble sized balls (wet hands may help).
  • Boil the eggs and meanwhile fry the meatballs and prosciutto in olive oil lightly and drain them on kitchen paper.
  • When the eggs are done, crack the shells and drop into cold water to stop blue rings from appearing.
  • Cook the pasta half way, drain and let cool covered with a little olive oil.
  • Mix together the cheeses.
  • Shell the eggs and chop them into rough pieces.
  • In a large lasagne dish, put a small layer of tomato sauce followed with the lasagne sheets, cover with some more of the tomato sauce.
  • Scatter over some of the meatballs, chopped eggs, Parmigiano-Reggiano cheese, Parma Ham and mozzarella.
  • Build the lasagne al forno in layers until it fills the dish finishing with a layer of tomato sauce and Parmigiano-Reggiano cheese.
  • Bake for about 40 minutes or until golden brown and bubbling.
  • Serve with mixed, dressed salad leaves.

Serves 6

Chef Katie Caldesi