Anelletti Al Forno
Anelletti al Forno is a beloved Sicilian baked pasta dish, featuring tiny ring-shaped pasta enveloped in a rich, slow-simmered meat ragu and a velvety béchamel sauce. Layered with Pecorino Romano and mozzarella, then baked until golden and bubbly, this hearty casserole offers comforting flavors and a delightful textural contrast, perfect for a satisfying family meal.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain celery, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
ragu
- 2 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 1 pcscarrot, finely chopped
- 1 pcscelery stalk, finely chopped
- 500 gground beef, lean
- 120 mlred wine, dry
- 800 gcrushed tomatoes, canned
- 1 pcsbay leaf
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Ingredients
- 400 ganelletti pasta
- 50 gpecorino romano cheese, grated
- 150 gmozzarella cheese, shredded
- 30 gbread crumbs
béchamel
- 50 gbutter
- 50 gall-purpose flour
- 500 mlmilk, whole
- 0.25 tspnutmeg, grated
- 0.25 tspsalt
Equipment
Chef's knife · Cutting board · Large Dutch oven · Wooden spoon · Medium saucepan · Whisk · Large pot · Colander · 9x13 inch baking dish · Grater
The method
Step by step
- 1
Finely dice the yellow onion, carrot, and celery to create a soffritto base.
About 5 min
Cook’s note: A uniform dice ensures the vegetables cook evenly and melt into the sauce.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
About 1 min
- 3
Add the diced onion, carrot, and celery to the pot and sauté, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.
About 9 min
Cook’s note: Cooking the soffritto slowly builds a deep flavor foundation for the ragu.
- 4
Increase the heat to medium-high, add the ground beef to the pot, and cook, breaking it apart with a wooden spoon, until it is thoroughly browned and no pink remains, approximately 7-8 minutes.
About 8 min
Cook’s note: Ensure the beef is well-browned for maximum flavor. Drain any excess fat from the pot if it accumulates.
- 5
Pour in the red wine, scraping the bottom of the pot with your spoon to release any browned bits (fond). Simmer until the wine has almost completely evaporated, about 5 minutes.
About 5 min
Cook’s note: Deglazing adds a layer of complex flavor to the sauce.
- 6
Stir in the crushed tomatoes, bay leaf, 0.5 tsp salt, and 0.25 tsp black pepper. Bring the ragu to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 1 hour, or up to 2 hours, stirring every 20-30 minutes.
About 1 hr
Cook’s note: A longer simmer allows the flavors to meld and deepen, resulting in a richer, more robust ragu.
- 7
While the ragu simmers, prepare the béchamel sauce. Melt the butter in a medium saucepan over medium heat.
About 2 min
- 8
Whisk in the all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a pale roux.
About 2 min
Cook’s note: Cooking the flour removes its raw taste and ensures a smooth sauce.
- 9
Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more, to prevent lumps. Continue whisking until the sauce thickens to a creamy consistency that coats the back of a spoon, about 5-7 minutes.
About 6 min
Cook’s note: Maintain medium-low heat and whisk continuously to achieve a silky-smooth béchamel without scorching.
- 10
Season the béchamel with 0.25 tsp nutmeg and 0.25 tsp salt. Remove from heat and set aside.
About 1 min
Cook’s note: Nutmeg is a classic addition to béchamel, enhancing its creamy flavor.
- 11
Cook the anelletti pasta according to package directions until it is al dente, typically 7-9 minutes.
About 8 min
Cook’s note: Undercook the pasta slightly, as it will finish cooking in the oven and absorb more sauce.
- 12
Drain the cooked pasta thoroughly and return it to the pot. Remove and discard the bay leaf from the ragu.
About 1 min
- 13
Preheat your oven to 180°C (350°F).
About 10 min
Cook’s note: Preheating ensures the casserole bakes evenly from the start.
- 14
Add approximately two-thirds of the prepared ragu to the drained anelletti pasta and mix thoroughly to coat every piece.
About 2 min
Cook’s note: Ensure the pasta is well-coated for maximum flavor in every bite.
- 15
Lightly grease a 9x13 inch (23x33 cm) baking dish with olive oil or butter.
About 1 min
Cook’s note: Greasing the dish prevents the pasta from sticking and aids in cleanup.
- 16
Spread a thin, even layer of the remaining ragu on the bottom of the prepared baking dish.
About 1 min
Cook’s note: This base layer prevents the pasta from drying out and adds flavor.
- 17
Layer half of the ragu-coated pasta mixture evenly over the ragu in the baking dish.
About 1 min
- 18
Sprinkle half of the grated Pecorino Romano cheese and half of the shredded mozzarella cheese over the pasta layer.
About 1 min
Cook’s note: Using both cheeses provides a balance of sharp, salty flavor and gooey melt.
- 19
Pour half of the béchamel sauce evenly over the cheese layer.
About 1 min
- 20
Repeat the layering process with the remaining pasta mixture, Pecorino Romano, mozzarella, and béchamel sauce.
About 3 min
- 21
Sprinkle the bread crumbs evenly over the top layer of béchamel for a crispy, golden crust.
About 1 min
Cook’s note: For extra flavor, you can mix the breadcrumbs with a tablespoon of melted butter before sprinkling.
- 22
Bake for 30-40 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
About 35 min
Cook’s note: If the top browns too quickly, you can loosely cover it with foil.
- 23
Remove the Anelletti al Forno from the oven and let it rest for 15 minutes before serving.
About 15 min
Cook’s note: Resting allows the casserole to set, making it easier to cut into neat portions and preventing it from falling apart.
Keep it good
Serve this hearty Anelletti al Forno with a simple green salad dressed with a vinaigrette to cut through the richness. A glass of medium-bodied red wine, such as a Nero d'Avola or Chianti, would pair beautifully. For a vegetarian twist, you can substitute the ground beef with a mix of finely diced mushrooms and lentils in the ragu.
Store leftover Anelletti al Forno in an airtight container in the refrigerator.
Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and reheat in a 160°C (325°F) oven for 20-30 minutes, or until hot.
More recipes
All recipesmain course
Kaszanka (Polish Blood Sausage)
Kaszanka is a traditional Polish blood sausage made from buckwheat groats, pig's blood, and offal, typically liver, lungs, and skin. It's seasoned with onion, marjoram, and pepper, then cooked until heated through and often served with fried onions or sauerkraut.
40 minbreakfast
Turkish Breakfast Plate
Experience the vibrant flavors of a traditional Turkish breakfast, a delightful spread featuring an array of fresh vegetables, briny olives, and a selection of cheeses. This balanced and satisfying meal, complete with a perfectly cooked egg, offers a refreshing and wholesome start to your day, best enjoyed with warm tea and good company.
25 min 407 kcalmain course
Soutzoukakia Smyrneika
A traditional Greek dish featuring oblong meatballs seasoned with cumin and garlic, first fried to a golden brown and then simmered in a rich, aromatic tomato and red wine sauce. This hearty main course is full of flavor and perfect served over rice or with crusty bread.
1 hr 10 min 689 kcallunch
Whole-Grain Veggie Fried Quinoa
This vibrant and nutritious dish features fluffy quinoa stir-fried with an array of colorful vegetables and a savory sauce. It's a satisfying vegan meal that comes together quickly, perfect for a healthy lunch or dinner.
35 min 342 kcalmain course
Lechon Kawali
Lechon Kawali is a popular Filipino dish featuring crispy deep-fried pork belly. The pork is first boiled until tender, then air-dried and fried to achieve a crackling skin and juicy interior. It's often served with a tangy vinegar dipping sauce.
5 hr 25 min 2,202 kcaldessert
Vegan Lokma (Turkish Honey Fritters)
These delightful golden-fried dough balls are crispy on the outside and wonderfully soft inside. Soaked in a sweet, aromatic syrup, they offer a perfect bite-sized dessert experience. This vegan version ensures everyone can enjoy this traditional treat.
1 hr 50 min 1,005 kcalside dish
Instant Baked Potatoes
A quick and convenient take on a loaded baked potato, using instant mashed potatoes as a base. Mixed with cheese, bacon, and vegetables, then heated in foil packets on the grill or in the oven for an easy and satisfying side dish.
30 min 413 kcal