Lasagna is arguably my favorite pasta dish of all time. Who could resist with all that sweetness baked into each slice? The time and work required to prepare lasagna is the one thing I dislike about it. And this is when Pasta al Forno comes in! The literal translation is “pasta to the oven,” or baked pasta. This meal contains everything I enjoy about lasagna but does not require the layered structure.

Give the recipe a try; it’s likely to become a new favorite.The sauce begins with some sautéed onion and garlic. Once those are colored, add one pound of ground Italian sausage. I used mild sausage, but you can use spicy sausage if you choose. Cook the sausage in small chunks until browned. Drain any extra fat, then add the entire can of tomato puree. Reduce the heat to a medium simmer and let the flavors combine for at least 30 minutes.

To construct the dish, combine cooked rigatoni pasta and cheese with the sauce and transfer to a large baking dish. Top with a bit extra cheese and bake for 30 minutes. When it starts boiling and turns golden brown, you know it’s finished. I hope your family will like this simple spaghetti recipe as much as we do!