Of course! This Baked Stellini Pasta with Meat is the ultimate comfort food. Stellini (Italian for “little stars”) is a perfect fun-shaped pasta for a baked dish, as it holds the meat sauce beautifully. This recipe is designed to be approachable and incredibly satisfying.
Here is a detailed, recipe-formatted guide.
Baked Stellini Pasta with Meat (Pasta al Forno)
This dish layers a rich, simmered meat sauce with tender stellini pasta and a creamy, cheesy topping for a casserole that’s crispy on top and tender underneath.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hour (including sauce simmering)
Bake Time: 25-30 minutes
Ingredients
For the Meat Sauce:
· 1 tablespoon olive oil
· 1 medium yellow onion, finely diced
· 2 cloves garlic, minced
· 1 pound (450g) ground meat (a mix of beef and pork is ideal, or use one or the other)
· ½ cup (120ml) dry red wine (optional, but recommended)
· 1 (28 oz / 800g) can crushed tomatoes
· 1 (15 oz / 425g) can tomato sauce or purée
· 2 tablespoons tomato paste
· 1 teaspoon dried oregano
· 1 teaspoon dried basil
· ½ teaspoon red pepper flakes (optional, for a little heat)
· 1 bay leaf
· Salt and freshly ground black pepper to taste
· 1 teaspoon sugar (to balance tomato acidity)
For the Cheese Layer & Topping:
· 1 (16 oz / 450g) container whole milk ricotta cheese
· 1 large egg
· ¼ cup (25g) grated Parmesan cheese, plus more for topping
· ¼ cup (10g) fresh parsley, chopped
· 2 cups (8 oz / 225g) shredded low-moisture mozzarella cheese, divided
· Salt and pepper to taste
For the Pasta:
· 1 pound (450g) stellini pasta (or any other small pasta like ditalini, orzo, or small shells)
· Salt for boiling water
Instructions
- Make the Meat Sauce:
· In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
· Add the minced garlic and cook for another minute until fragrant.
· Increase the heat to medium-high and add the ground meat. Cook, breaking it up with a wooden spoon, until it is no longer pink and nicely browned.
· If using, pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until mostly reduced, about 2-3 minutes.
· Stir in the tomato paste and cook for 1 minute.
· Add the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), bay leaf, sugar, and a generous pinch of salt and pepper. Stir to combine.
· Bring the sauce to a simmer, then reduce the heat to low. Partially cover and let it simmer gently for at least 30 minutes (or up to 1.5 hours for deeper flavor), stirring occasionally. Remove the bay leaf when finished. Taste and adjust seasoning.
- Cook the Pasta & Make the Cheese Mixture:
· While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the stellini pasta according to package directions, but reduce the cooking time by 2 minutes (it will finish cooking in the oven). Drain well but do not rinse.
· In a medium bowl, mix the ricotta, egg, Parmesan cheese, parsley, and 1 cup of the shredded mozzarella. Season with a pinch of salt and pepper. Mix until well combined.
- Assemble the Casserole:
· Preheat your oven to 375°F (190°C).
· In the pot with the drained pasta, add about two-thirds of the finished meat sauce. Stir until the pasta is completely coated.
· In a 9×13 inch baking dish, spread a thin layer of the remaining meat sauce on the bottom (this prevents sticking).
· Add half of the pasta and meat sauce mixture, spreading it into an even layer.
· Dollop the entire ricotta cheese mixture over the pasta layer and spread it carefully into an even layer.
· Top with the remaining half of the pasta and meat sauce.
· Sprinkle the remaining 1 cup of shredded mozzarella and an extra sprinkle of Parmesan cheese over the top.
- Bake:
· Cover the dish with foil and bake for 20 minutes.
· Remove the foil and bake for another 5-10 minutes, or until the cheese is completely melted, bubbly, and starting to get golden spots.
· For an extra crispy top, you can broil for the last 1-2 minutes (watch closely!).
- Serve:
· Remove the baked pasta from the oven and let it rest for 10-15 minutes before serving. This is crucial—it allows the layers to set, making it easier to cut and serve.
· Garnish with fresh basil or parsley.
Chef’s Notes & Tips for Success:
· Pasta Shape: If you can’t find stellini, any small pasta works wonderfully. The key is to undercook it so it doesn’t become mushy during baking.
· Make-Ahead: This is a fantastic make-ahead dish. Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold from the fridge.
· Freezing: Assemble the casserole but do not bake. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
· The Resting Period: Don’t skip letting the pasta rest after baking! It transforms from a sloppy, saucy mess into a sliceable, perfect casserole.
· Customize: Feel free to add sautéed mushrooms, spinach, or bell peppers to the meat sauce for extra veggies.
Enjoy your hearty and delicious baked pasta