Pappardelle al Forno al Ragù di Manzo

Wide ribbons of pappardelle baked in a rich beef-tomato ragù until bubbling and bronzed on top—pure Italian comfort with minimal effort.

Ingredients

• 4 cups cooked leftover pappardelle (about 12–14 oz / 340–400 g cooked)
• 1 lb / 450 g ground beef
• 24 oz / 680 g tomato passata (or crushed tomatoes)
• 2 tbsp tomato paste
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil (or Italian seasoning)
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup water (or as needed to loosen sauce)
• 1/2 cup finely grated Parmesan (plus extra to serve)
• 8 oz / 225 g mozzarella, grated or torn

Method

• 1

  Step 1: Heat oven & prep dish

  Preheat oven to **400°F / 200°C**. Lightly oil a **9x13 in (23x33 cm)** baking dish (or similar).

• 2

  Step 2: Build the flavor base

  Heat **2 tbsp olive oil** in a large skillet over **medium-high** heat. Add onion and cook until soft and lightly golden, **5–7 minutes**. Add garlic and cook until fragrant, **30 seconds**.

• 3

  Step 3: Brown the beef

  Add ground beef, salt, and pepper. Cook, breaking it up, until no longer pink and you get some browned bits on the pan, **6–8 minutes** (those browned bits = flavor).

• 4

  Step 4: Simmer the tomato ragù

  Stir in tomato paste and cook **1 minute**. Add passata, oregano, basil, and chili flakes (if using). Add **1/2 cup water** to rinse the jar/can and pour it in. Simmer **8–10 minutes**, stirring occasionally, until thick enough to coat pasta. Taste and adjust salt.

• 5

  Step 5: Toss pasta with sauce (key for baked pasta)

  Add the cooked pappardelle to the skillet and toss well so every ribbon is coated. If it looks dry (leftover pasta can soak up sauce fast), splash in a bit more water until saucy.

• 6

  Step 6: Assemble

  Tip into the baking dish. Sprinkle over **Parmesan**, then top with **mozzarella** (for maximum browning, scatter it evenly with a few thicker clumps).

• 7

  Step 7: Bake until bubbling & bronzed

  Bake **15–18 minutes** until the edges are bubbling. Switch to **broil/grill** for **1–3 minutes** to brown the top—watch closely so it doesn’t burn.

• 8

  Step 8: Rest & serve

  Rest **5 minutes** (it sets up and slices better). Serve hot with extra Parmesan and black pepper.

Tips

• **Best texture with leftover pasta:** If your pappardelle is clumped, run it under warm water for a few seconds, drain well, then toss with sauce.
• **Make-ahead:** Assemble, cover, and refrigerate up to **24 hours**. Bake covered at **375°F / 190°C for 20 minutes**, then uncover and bake **10–15 minutes** until bubbly; broil to finish.
• **No mozzarella?** Use extra Parmesan on top; it will still brown nicely (a bit less stretchy).
• **To serve:** A simple green salad with a sharp vinaigrette is perfect to cut through the richness.

Nutrition (per serving, estimate)