Anelletti al Forno: Authentic Sicilian Baked Pasta Recipe
Anelletti al Forno: Authentic Sicilian Baked Pasta Recipe
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If there’s one dish that captures the heart of Sicilian home cooking, it’s Anelletti al Forno. Made with tiny ring-shaped pasta, a rich ragù, sweet peas, and melty cheese, this baked pasta is as nostalgic as it is satisfying.
Unlike your typical baked ziti, this dish is layered and compact—almost like a pasta pie—meant to be sliced and served. It’s the kind of recipe that shows up at holidays, Sunday dinners, and special occasions, bringing everyone to the table.
What makes it truly special is the balance of flavors and textures: tender pasta, savory meat sauce, pops of sweetness from peas, and that golden, breadcrumb topping. It’s rustic, it’s hearty, and it’s pure Italian comfort.
Things to know about this Anelletti al Forno: Authentic Sicilian Baked Pasta Recipe
- Undercook your pasta slightly—this keeps it from getting mushy as it bakes.
- Let it rest before slicing—this is key for that signature “pasta cake” structure.
- Breadcrumbs matter—they give you that classic crisp Sicilian top layer.
- You can swap in caciocavallo or pecorino for a more traditional flavor.
- This dish is even better the next day, making it perfect for prepping ahead.
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Storage
- Refrigerator: 3–4 days in airtight container
- Freezer: 2–3 months; slice before freezing for easy portions. Reheat in oven at 350°F
For Anelletti al forno, the ideal pan is:
- 9×13-inch (23×33 cm) rectangular baking dish – classic size, works well for layering and slicing.
- Optional: For a more “pasta cake” presentation, you can use a round 9-inch (23 cm) springform pan. This makes it easier to unmold and slice into wedges.
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Loved this Sicilian classic? You might also enjoy some of my other comforting Italian favorites:
- My rich and simple Sunday marinara sauce (perfect base for this dish)
- Creamy crespelle parmigiano al brodo for another baked classic
- Or my bright lemon asparagus pasta for a lighter, spring-inspired option
👉 Head to the blog for the full recipe and step-by-step instructions, and don’t forget to save this one—it’s a crowd-pleaser every time.
Anelletti al Forno: Authentic Sicilian Baked Pasta Recipe
Ingredients
- 1 Lbs. Anelletti small ring pasta
- 3 Tbsp 0live oil
- 1 cup onion chopped
- 1/2 Lb. Ground beef
- 1/2 Lb. Ground pork or Italian sausage
- 2 cups peas
- 2 cups sauce
- 2 Tbsp. Tomato paste
- 1 cup water
- 1/2 cup red wine
- 1 cup grated parmesan
- 2 cups Diced mozzarella
- 1 cup grated breadcrumbs
Instructions
- Cook pasta until just shy of al dente. Drain.
- Make sauce: sauté onion in olive oil → add meat, brown → deglaze with wine → stir in tomato paste + marinara → simmer 30 minutes
- Stir in peas, season to taste.
- Mix pasta with sauce, grated cheese, and mozzarella.
- Assemble:Grease a 9×13-inch (23×33 cm) rectangular baking dish or a 9-inch (23 cm) round springform pan for a sliceable “pasta cake. Sprinkle a layer of breadcrumbs, add pasta mixture, top with more breadcrumbs + cheese.
- Bake at 375°F for 50–60 minutes until golden and bubbling.
- Rest 10–15 min before slicing to hold shape.
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