Salt Roads Recipe
Pasta 'ncasciata
Baked Sicilian Pasta
Italy
Servings
6
Prep
40 mins
Cook
1 hr 40 mins
Total
2 hrs 20 mins
Ingredients
Sauce
500 g minced beef or pork
1 small onion, finely chopped
2 cloves garlic, minced
500 ml tomato passata
Olive oil
Salt and black pepper
Vegetables & pasta
2 large aubergines, sliced
600 g short pasta (rigatoni or anelletti)
Vegetable oil, for frying
Assembly
200 g caciocavallo or provolone, grated
80 g grated pecorino or parmesan
3 hard-boiled eggs, sliced (optional)
Fresh basil (optional)
Steps
Heat olive oil in a pan and cook the onion until soft.
Add the garlic and minced meat and cook until browned.
Stir in the tomato passata, season, and simmer for 30 minutes.
Fry the aubergine slices in hot oil until golden and drain well.
Cook the pasta in salted water until very al dente, then drain.
Mix the pasta with some of the sauce.
Layer pasta, aubergine, meat sauce, cheese, and eggs (if using) in a baking dish.
Repeat layers, finishing with cheese on top.
Bake at 180°C for 35–40 minutes until set and lightly browned.
Rest for 10–15 minutes before serving.
Serve warm, sliced. Commonly eaten as a main dish with minimal accompaniment.