Can I make this vegetarian?
Skip the meatballs and use a rich tomato and mushroom sauce. The egg layers are still traditional.
Italian · dinner
Pasta al Forno Siciliana
#italian#pasta#dinner#chef:marco#sicilian
120m
Total time
6
Servings
580
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
6
Pasta
- 400 g rigatoni
Meat
- 200 g beef mince
Sauce
- 700 ml tomato passata
Produce
- 1 white onion, finely diced
- 2 cloves garlic
- 10 leaves fresh basil
Dairy
- 3 eggs, hard-boiled, peeled and halved
- 200 g fior di latte mozzarella, torn
- 80 g pecorino or parmigiano, grated
- 1 egg (for meatballs)
- 20 g parmigiano (for meatballs)
Pantry
- 40 g dry breadcrumbs
- 3 tbsp olive oil
- to taste fine salt and black pepper
- 30 g stale breadcrumbs (for meatballs)
THE METHOD.
tap to check off
0/8 done
FAQ · Things people ask
About this recipe.
What pasta shape works best?
Rigatoni or penne rigate — shapes with ridges and hollow centres that trap the sauce and hold their form in the oven. Avoid thin pasta or fresh pasta.
Can I make it ahead?
Yes. Assemble completely, cover, and refrigerate for up to 24 hours. Bake cold, adding 10–15 min to the baking time.
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