There’s something magical about pasta and potatoes, especially when they’re baked together in rich tomato sauce and melty cheese. This Pasta e Patate Al Forno recipe is hearty, comforting, and straight out of the southern Italian kitchen.
There’s something about Pasta e Patate Al Forno that just feels like home. It’s one of those dishes that shows up in different ways across Italy. Every region has its own version. This one is based on how my Nonna made it. She was from Cosenza, in southern Italy, and this was on of her go-to meals to make. It’s simple, filling, and the kind of thing that doesn’t need any fuss to be absolutely delicious.
Because the ingredients are so minimal, they really do need to be good. Use a pasta that holds up int he oven, grab a decent block of mozzarella (and shred it yourself — it makes a huge difference), and go with a tomato sauce that actually taste like tomatoes. Whether that’s your favourite jarred brand or my homemade sauce, it’s going to be the base of the whole dish so make it count.
😍 Why You’ll Love Pasta e Patate Al Forno
Double the comfort: the pairing of pasta and potatoes is filling, satisfying, and so nostalgic.
Cheese and saucy: shredded and sliced mozzarella plus homemade tomato sauce = pure comfort.
Minimal ingredients: only takes a few pantry staples.
Family favourite: perfect for feeding a crowd or prepping for a weeknight dinner.
🍝 Ingredients To Make Pasta e Patate Al Forno
Ziti or rigatoni: short, sturdy pasta that holds up great in the oven. Either shape works great for this pasta and potatoes recipe.
Yellow potatoes: peeled and chopped into bite-sized pieces. They add heartiness and soak up all the flavour from the sauce.
Tomato sauce: rich and savoury, this coats every bite. Use a high-quality sauce or make my Homemade Tomato Sauce.
Parmesan cheese: adds a salty, nutty depth that rounds everything out.
Shredded mozzarella: shred it yourself for the best melt. It mixes right into the pasta and potatoes for a gooey, cheesy finish.
Fresh mozzarella: cut into squares and layered on top for that signature bubbly, golden crust.
Fresh basil: torn and stirred into the sauce for a pop of brightness and classic Italian flavour.
Salt: to season the pasta water and bring out all the flavours.
✔ How To Make This Pasta e Patate Al Forno
To start, peel and chop your yellow potatoes into bite-sized pieces. Add them to a large pot and cover with cold water. Season the water generously with salt.
Turn the heat to high, and once the water starts boiling, add your uncooked pasta. Give it a stir and let everything cook together for about 7 minutes. The pasta will still be a bit firm, but that’s exactly what you want. It’ll finish cooking in the oven.
While the pasta and potatoes are cooking, preheat your oven to 350°F. Once the pasta and potatoes are ready, drain them gently and return them to the pot. Add 3 cups of tomato sauce along with a few torn basil leaves, and give everything a gentle stir to coat.
🤝 Sammy’s Tip for Pasta e Patate
- During the last 5 minutes of cook time, remove the foil and broil for 1-2 minutes or until golden and bubbly.
Next, stir in the finely grated parmesan and the freshly shredded mozzarella and stir again until the cheese has been incorporated into the potatoes, pasta, and sauce.
Scoop the pasta and potato mixture into your prepared baking dish. Spread it out evenly, then pour the remaining 3 cups of tomato sauce over the top. Finish with the squares of fresh mozzarella across the top.
Cover the dish with foil and bake for 30-35 minutes, or until the potatoes are fork-tender and the cheese is melted and bubbly.
Let your Pasta e Patate Al Forno rest for about 5 minutes before serving. Enjoy!
🗒 Variations
Add meat: add some cooked ground beef or Italian sausage before baking.
Spicy twist: sprinkle red pepper flakes into the sauce or over the top before broiling.
Veggie-loaded: fold in sautéed spinach, zucchini, or mushrooms for some veggies.
🗒 Substitutions
Potatoes: I used yellow potatoes, but you could use other varieties in a pinch.
Gluten-free: sub in your favourite gluten-free short pasta.
🍴 Leftovers? Lucky you.
Store leftover Pasta e Patate Al Forno in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave with a spoonful of extra sauce to keep it moist.
🤔 FAQ’S
Can I make this ahead of time?
Sure! Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. Then bake when ready!
Can I freeze Pasta e Patate Al Forno?
Definitely. Let it cool, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat in the oven.
Is it too heavy with both pasta and potatoes?
Not at all! This classic pairing is popular in many southern Italian dishes. It’s hearty, but also incredibly satisfying and flavourful.
Can I use a different type of pasta?
Yes. While ziti or rigatoni are traditional for this Pasta e Patate Al Forno recipe, you can use penne, fusilli, or even shells. Just make sure it’s a sturdy, short pasta that can hold up during baking.
Is this dish vegetarian?
Yep! As long as your tomato sauce doesn’t include meat, this Pasta e Patate Al Forno recipe is fully vegetarian.
👩🏻🍳 Hungry For More?
If you loved this Pasta e Patate Al Forno recipe, then make sure to check out a few of my other favourites you may also love:
- Stuffed Pasta Shells
- Stuffed Eggplant
- Stuffed Onions (Onion Dolma)
- Skillet Lasagna
- Eggplant Parmigiana
- Roasted Red Peppers
- Stuffed Cabbage Rolls
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Pasta e Patate Al Forno recipe (or any recipe of mine) don’t forget to leave a review.
Pasta e Patate Al Forno
Ingredients
- 1 400 gram box ziti, or rigatoni, uncooked
- 4 medium yellow potatoes, peeled, sliced into bite size pieces
- 6 cups tomato sauce
- 2 cups mozzarella, shredded
- 8 pieces thinly sliced mozzarella, cut into 1 inch squares (for the top)
- 2 tbsp parmesan cheese, finely grated
- 2 tbsp fresh basil, roughly chopped
Instructions
- Begin by washing, peeling, and slicing the potatoes into bite-sized pieces.
- Add the potatoes to a large pot, fill with cold water and generously season with salt. Turn the heat on high and allow the potatoes to begin boiling.Once boiling, add in your uncooked pasta, stir, and allow to cook for 7 minutes.Note: the pasta will finish cooking in the oven.
- While the pasta is cooking preheat your oven to 350 °F.
- Strain the potatoes and pasta and return back to the pot.
- Add the fresh basil along with 3 cups of tomato sauce. Gently stir to combine.
- Next ,add the parmesan cheese and shredded mozzarella and stir again until the cheese has been incorporated into the potatoes, pasta, and sauce.
- Transfer the pasta mixture into your baking dish and top with the remaining tomato sauce and sliced mozzarella pieces.
- Cover with aluminum foil and bake for 30-35 minutes or until the potatoes and pasta are fully cooked.Sammy's tip: during the last 2 minutes of cook time, remove the foil and broil until golden and bubbly.Allow to rest for 5 minutes before serving.
- Garnish with fresh if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is definitely going into our regular rotation! Sooo easy and tasty.
Made it for a family friend whose son passed away so it could be out in the fridge or freezer. Of all the days she needed a meal made, that was it having been writing his obituary. We had a good cry.
I doubled the recipe so my family had it too. My seven year old and husband commented how delicious it was and my 4 year old ate most of his! We had leftovers the following night.