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In Spring, we pasta. In Summer, we pasta. In Autumn, we pasta. In Winter, we pasta al forno! Pasta al forno has all the crave-qualities of a bubbling, molten lasagna, but with half the work. This rich tomato-based recipe is made with Italian sausage and a speck of fennel seed to make it ping, run through with rigatoni and topped off with melty chewy cheese. Winter, I’m ready!
Beefy, rich and tomatoey, this baked ziti is another Italian al forno hero if you’re not a fan of pork.
Really you can eat al forno any time of year, but as the temperature drops, I want a meal that stays hotter for longer. Any oven-baked dish is perfect for that, retaining their heat
View FULL RECIPE. Originally published on Vikalinka
