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Pasta al Forno Recipe

Pasta al Forno

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Meat and Greet

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

Showing 1-10 of 57

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  • on August 27, 2011

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    If you like sauce, this isn't going to work for you as is. I thought I was doubling the tomatoes per the other reviews but somehow misread the amount and only added the 15 oz can of diced tomatoes. I had a little TINY can of Goya tomato sauce so I added that and removed some of the pasta and it was better... My husband says, "I like the diced tomatoes. I would add more garlic and some fresh mozz." (I DID add some fresh mozz! Not enough I guess. I will add more next time. I also meant to add a handful of fresh spinach but unexpected company showed up and essentially I had to just throw this together. It WAS quick! Also I would saute the prosciutto with the onion and garlic because the grey color of it from just heating in the sauce was gross. I WILL try this again with the modifications I stated above.

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  • on February 21, 2011

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    WONDERFUL! I made this, and like everyone else, made my own variation. I doubled up on the cream and substituted Italian seasoned stewed tomatoes for the crushed tomatoes. (Also a 15 oz. can. YUMMY!

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  • on February 27, 2010

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    Not enough sauce...all I could taste was the cinnamon. Will not make again.

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  • on January 16, 2010

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    Family loves it. I used can. bacon since I wasn't going to buy anything special for this recipe. due to other comments, i used 3/4 of a 28oz can of tomatoes. it came out perfectly. 10 min in the oven at 475 was just right too.

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  • on April 21, 2009

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    i made this and i it turned out to be a hit the only thing is that i would def double up on the sauce because it was def not enough to cover the amount of pasta that was called for in this recipe overall i would make again.

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  • on March 25, 2009

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    This is the first Rachel Ray recipe I have tried and it was fantastic! The cinnamon is a nice touch. Went ahead and made a few minor changes based on some of the reviews. I used penne rigate instead of ziti, diced tomatoes instead of crushed, and 4 oz of Boar's Head Prosciutto Piccolo (only thing available at the deli counter...and only 3 bucks!. I took it out of the oven at between 8 and 10 minutes. The top dried out just a little bit, but it was plenty moist underneath. It didn't really matter as it got mixed around a bit on my plate as I was eating. I didn't find the dish to be all that 'dry' as some have stated....its just not swimming in sauce. To each his/her own. Give it a try....its quick, easy, and delicious!

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  • on March 15, 2009

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    The cheese was too strong. My kids liked it a little.

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  • on February 22, 2009

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    I made this for my husband and I and we loved it. I did use diced tomatoes instead of crushed and I think it helped keep the sauce from being to watery. I added a little extra cheese as well.

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  • on March 23, 2008

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    This dish was so easy to make and tasted amazing. The hint of cinnamon combined with the prosciutto and sauce was incredible. I added a little bit more crushed tomato and cream than the recipe called for since I was worried it might be too dry otherwise. Looking forward to the leftovers...

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  • on January 30, 2008

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    I made this recipe for a small dinner party. I did, however, remake it to be a bit healthier. First I used whole wheat pasta and I used fat free half and half in the sauce. I also threw some hot pepper flakes into the sauce for a little bite. It was delicious.

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