This easy-to-assemble pasta dish is very flavorful, and more of the Sicilian style than many others that use a white sauce called bechamel which is a different version.
There are many Regions that make this a bit different and this is the way mom made our using eggplant, sausage, boiled egg, and meatballs mixed with veal and pork.
We love Regional style dishes from Rome like our Rigatoni alla Zozzona, and other Roman-style dishes we make often Cacio e Pepe and of course the fabulous Carbonara all-Roman versions and my grandmother's recipes from Rome, Italy.
Although you can adapt your Pasta al Forno with whatever your Regional recipe requires, we like ours loaded with ricotta and cheese, much more similar to a layered lasagna.
Mom always used whole tomatoes then crushed them then added some tomato puree that made a very rich thick sauce.
Scroll down to our printable recipe card for our easy-to-follow instructions.
