In Italy we have 3 different ways to make pasta, asciutta (dry pasta, the most famous one made in a saucepan) al forno (baked - think Lasagne!) and in brodo (in a broth such as the "tortellini in brodo").
This recipe is for pasta 'al forno' and is fantastic if you want to use any left over ragu', bolognese or even a simple tomato sauce.
All you need is:
The cooking process: