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Pasta al Forno- Baked Pasta served in 2 white round plates

Baked Pasta with Tiny Meatballs

This Italian baked pasta with tiny meatballs (pasta al forno con polpettine) is layered with tender beef-and-sausage meatballs, tomato passata, creamy béchamel, provolone, and Parmigiano Reggiano. It’s a classic make-ahead dish —comforting, structured, and deeply rooted in Italian tradition.
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Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
Resting time: 15 minutes
Total Time: 3 hours
Course: Main Course, Pasta
Cuisine: Italian
Keyword: Baked Pasta, Bechamel, Italian baked Pasta with meatballs, Pasta Bake, Polpettine, Tiny Meatballs
Difficulty: Beginner
Servings: 5
Calories: 565kcal

Equipment

Ingredients

  • 10 oz pasta penne
  • 2 cups tomato sauce
  • 1 medium onion
  • 1 medium carrot
  • 1 stalk celery
  • 1 tbsp olive oil extra virgin
  • 1 oz Parmesan finely grated
  • 1.5 oz Provolone aged, finely grated

Tiny Meatballs

  • 9 oz beef
  • 2 oz Sausage
  • 2 tbsp breadcrumbs
  • 1 1 tbsp Parmesan
  • 1 tsp salt
  • 1 tsp pepper
  • 1 sprig rosemary
  • 1 tbsp olive oil extra virgin
  • ½ cup white wine

Bechamel

  • ¾ oz butter
  • 1 ½ tbsp flour 00
  • 1 cups milk whole
  • ½ tsp salt
  • 1 pinch nutmeg

Instructions

MAKE THE TOMATO SAUCE

  • Place a pan on medium-low heat and add some EVOO, once the oil shimmers add the chopped onions, carrots and celery and let it become soft but not brown. After 10-12 min add tomato sauce and let it simmer for 45 minutes on low.

HOW TO MAKE TINY MEATBALLS (POLPETTINE)

  • These are not American-style meatballs. They are intentionally small—about the size of a walnut—so they stay tender and distribute evenly through the pasta.
  • Combine gently: In a bowl, mix beef, sausage, bread crumbs, Parmigiano, salt, pepper. Use your hand slightly—over-mixing makes meatballs dense.
  • Shape very small meatballs: Roll into tiny balls, roughly 1–1.5 inch wide. They should feel soft, not compact.
  • Brown briefly: Heat olive oil in a wide pan with some rosemary. Brown meatballs quickly on medium heat—just until lightly golden. Add half cup of white wine and let it evaporate. They do not need to cook through; they will finish cooking in the oven.
  • Set aside: Transfer to a plate and reserve. Any juices left inthe pan can be added to the tomato sauce for extra flavor.

HOW TO MAKE BESCIAMELLA (ITALIAN BÉCHAMEL)

  • Make the roux: Melt butter over medium-low heat. Add flour and whisk continuously for 1–2 minutes, until smooth and pale. Do not let it brown.
  • Add warm milk gradually: Pour in warm milk slowly while whisking constantly to avoid lumps.
  • Cook until silky: Continue whisking until the sauce thickens enough to coat the back of a spoon. Season with salt and a pinch of nutmeg.
  • Remove from heat: Besciamella should be fluid, not stiff—it will thicken further in thoven.

HOW TO ASSEMBLE PASTA AL FORNO

  • Cook pasta very al dente: Undercook by 2–3 minutes. Drain well.
  • Layer a baking dish:  Add some tomato passata on the bottom.
  • Mix the filling: Toss pasta with tomato sauce, and a small ladle of besciamella sauce.
  • Layer the dish: Add Pasta mixture, Meatballs, Besciamella and sprinkle with Provolone and Parmesan. Do one more layer.
  • Finish the top: Sprinkle extra Parmigiano for a golden crust.
  • Bake: Bake at 375°F / 190°C for 35–40minutes, until bubbling and golden.
  • Rest before serving: Let sit 15–20 minutes so the layers set.

Notes

  • MEATBALLS: Small meatballs stay moist, absorb sauce, and give you meat in every bite without overpowering the pasta.
  • BECHAMEL SAUCE: If it looks too thick, whisk in a little extra warm milk before using.

Nutrition

Calories: 565kcal | Carbohydrates: 61g | Protein: 28g | Fat: 21g | Sodium: 1539mg | Potassium: 864mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2826IU | Vitamin C: 10mg | Calcium: 235mg | Iron: 4mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!