Pasta al Forno

Episode 85 - Pasta al Forno


  • 2 x 250g cans Italian Peeled & Crushed Tomatoes
  • 750mL bottle of Italian Purée
  • 1 Onion (peeled & chopped)
  • Clove of Garlic (peeled & chopped)
  • ½ kg Pork meat (cubed)
  • 150g Ham (cut into small pieces)
  • 250g Provola Cheese (grated coarsely)
  • Fresh Basil leaves
  • 250g grated Pecorino Cheese
  • 2 Boiled Eggs (chopped)
  • 500g pkt Penne Rigate
  • ¼ cup Olive Oil
  • Salt & Pepper to taste


  1. Lightly fry the pork meat in olive oil, remove and set aside. Add the garlic, onion and cook until golden.
  2. Then add the tomatoes, tomato purée and basil. Bring to the boil and return the pork meat to the sauce. Season with salt and pepper. Let simmer for approximately 1 hour
  3. When the pork meat is cooked, remove from sauce and dice finely.
  4. While the sauce is cooking, cook the pasta in salted boiling water until half cooked, then drain.
  5. In a bowl mix the pasta with some of the sauce.
  6. Spread a little sauce over the bottom of a baking dish and spread with a layer of pasta, mixing the ham, pork meat and eggs into it.
  7. Sprinkle some of the Provola and mix it into the pasta.
  8. Lastly, sprinkle some more Provola and a little grated pecorino cheese evenly over the top.
  9. Cover with a sheet of baking paper and then a sheet of alfoil and bake in the oven for about 1 hour or until cooked.