Description
A solo-friendly pasta al forno that’s cheesy, saucy, and layered just right—with no leftovers and no soggy middle.
Ingredients
1 cup cooked rigatoni or penne (al dente)
½ cup marinara or tomato basil sauce
⅓ cup shredded mozzarella
2 tablespoons ricotta (optional)
1 tablespoon grated Parmesan
Pinch of red pepper flakes (optional)
Salt and black pepper to taste
Olive oil or nonstick spray (for greasing dish)
Instructions
1. Preheat oven to 375°F (190°C). Grease a small dish.
2. Spread a thin layer of sauce on the bottom.
3. Layer half the pasta, then sauce, ricotta, and mozzarella.
4. Repeat layers. Top with Parmesan and more sauce.
5. Cover loosely with foil and bake 15 minutes.
6. Uncover and bake 5–8 more minutes until bubbly.
7. Let it rest 5 minutes before serving.
Notes
- Use ramekins for two smaller portions.
- Freeze before baking if prepping ahead.
- Swap ricotta for Greek yogurt or leave it out.
Nutrition
- Serving Size: 1 small baking dish
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
Keywords: how to layer pasta al forno, pasta al forno for one, solo baked pasta