A Holiday Pasta al Forno Featuring Cheeses from Lioni Latticini

Pasta al forno always feels right during the holidays. It’s comforting, generous, and meant to be shared—something you can prepare ahead, slide into the oven, and bring straight to the table when everyone’s ready. This version is rich without feeling heavy: savory pork, a tomato sauce softened with red wine, sweet peas for balance, and layers of melted mozzarella and Caciocavallo that hold everything together. It’s the kind of dish that quietly becomes part of the tradition.

This recipe was inspired by our collaboration with Lioni Latticini, began by the Salzarulo family over 100 years ago in the Campania town of Lioni, Italy. In 1980, the family brought its fine art of cheese-making to Brooklyn where it created a name for itself making fresh, whole milk mozzarella cheese. Within the past three decades, the Salzarulo’s have transformed their small neighborhood family business into a nationally renowned manufacturer and distributor of fresh mozzarella products in the United States.

 Enjoy this holiday recipe with your family.

Pasta al Forno

Recipe by Joanna Moeller

0.0 from 0 votes

Servings

4-6

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Ingredients

• 1 lb. 1 rigatoni, cooked very al dente in generously salted water

• 1 lb. 1 ground pork sausage

• 2 cloves 2 garlic, smashed

• 1/2 tsp. 1/2 fennel seed

• 1/2 tsp. 1/2 dried Sicilian chili (or to taste)

• 3/4 tsp. 3/4 sea salt, plus more as needed

• 1/2 tsp. 1/2 freshly ground black pepper

• 2 tbsp. 2 extra-virgin olive oil

• 1/2 cup 1/2 red wine

• 1 28 oz. can 1 crushed San Marzano tomatoes

• 1 cup 1 frozen peas

• 8-10 oz. 8-10 Caciocavallo, grated

• 8 oz. 8 fresh mozzarella, torn

• 1/2 cup 1/2 grated Parmigiano Reggiano

Directions

• Heat the olive oil in a wide pan over medium heat.
• Add the smashed garlic and let it gently flavor the oil.
• Add the ground pork, breaking it up well.
• Season with fennel seed, Sicilian chili, sea salt, and black pepper.
• Cook until the pork is evenly browned.
• Pour in the red wine and let it reduce by about half, scraping up any browned bits.
• Add the crushed tomatoes and simmer uncovered for 20–25 minutes, until the sauce thickens and tastes well-rounded.
• Stir in the peas during the last 5 minutes.
• Cook the pasta short of al dente in a large pot of salted water.
• Strain the pasta and set aside.
• Preheat the oven to 375°F (190°C).
• Toss the pasta with the sauce.
• Spoon half into a baking dish, layer with half of the mozzarella and Caciocavallo, then repeat.
• Finish with Parmigiano.
• Bake uncovered for 30–35 minutes, until bubbling and lightly golden on top.
• Let rest for 10 minutes before serving.

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