Baked Anelletti with Eggplants

Name: Baked Anelletti with Eggplants
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Anelli Siciliani pasta 11.3 oz; Caciocavallo cheese 7 oz; Fine salt to taste; Breadcrumbs 4 tbsp; Grana Padano PDO cheese grated 1.4 oz; Tomato purée 1.67 cups; Extra virgin olive oil 1 ½ tbsp; Eggplant 1.3 lbs; Garlic 1 clove; Fine salt 1 pinch; Black pepper 1 pinch; Basil 5 leaves; Vegetable oil to taste

it br es fr de

1128

Calories per serving

Vegetarian

Energy Kcal 1128
Carbohydrates g 80.6
of which sugars g 11
Protein g 34.8
Fats g 74.1
of which saturated fat g 18.45
Fiber g 7.7
Cholesterol mg 56
Sodium mg 1097

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

In Sicily, anelletti al forno feels like a celebration every time it graces the table. Seriously good. The highlight? That fun, ring-shaped anelletti pasta. A Sicilian classic. It captures the rich, tangy tomato and eggplant sauce so, so perfectly. The sauce—packed with tender chunks of melanzane—is simmered until everything just melds together into a savory hug. Folks in Palermo will tell you there’s nothing more comforting than this Sicilian baked pasta. And you know what? They're right. Flavors from southern Italy—like sun-soaked eggplant, sweet tomatoes, and a hint of basil—are layered and baked until the top is golden and slightly crispy. Each bite hits that sweet spot between comfort food and a special island taste.

And look, in Sicily, everyone has their own twist on baked anelletti. Some add peas or a sprinkle of salty cheese on top, while others swear by breadcrumbs for extra crunch. Pretty much everyone has a version. Regardless of the variation, it’s always packed with plenty of moist, savory layers and the warmth that comes from sharing food with friends. Really, it's what makes it special. Gathering around a pan of this eggplant pasta bake brings out the lively, welcoming vibe of a Sicilian kitchen—no question. The mix of local ingredients and family tradition makes anelletti with melanzane unique among baked pasta dishes. It’s hearty, really tasty, and brings people together as everyone digs into those crispy edges and fights over the best pieces.

Whether it’s a Sunday lunch or a casual dinner, this dish is like a getaway to Sicily right at your table, with all the tender, sweet goodness you’d expect from a traditional Sicilian recipe. Plus, it shows the core of Sicilian cuisine, where food is not just about sustenance but a way to connect and celebrate with those you love. Share it with family and friends, and you’ll see why it’s a beloved staple in Sicilian households. For real.

INGREDIENTS

1128

Calories per serving

Anelli Siciliani pasta 11.3 oz (320 g)

Caciocavallo cheese 7 oz (200 g)

Fine salt to taste

Breadcrumbs 4 tbsp (30 g)

Grana Padano PDO cheese 1.4 oz (40 g) - grated

for the sauce: Tomato purée 1.67 cups (400 g); Extra virgin olive oil 1 ½ tbsp (20 g); Eggplant 1.3 lbs (600 g); Garlic 1 clove; Fine salt 1 pinch; Black pepper 1 pinch; Basil 5 leaves

for frying: Vegetable oil to taste

Preparation

How to prepare Baked Anelletti with Eggplants

To prepare baked anelletti with eggplants, start by taking a large-bottomed non-stick pan: pour in the oil in which you will brown a clove of garlic 1; when it is golden, remove it 2. Once the oil is flavored, pour in the tomato purée 3, seasoning with salt and pepper.

Cook at low heat for about 25-30 minutes, seasoning with previously rinsed and coarsely torn basil leaves 4. While the tomato sauce is cooking, cut the caciocavallo cheese into 1/4 inch cubes 5 and set aside. Then focus on the eggplants: wash, dry, and trim them. Slice them into 1/4 inch thick slices following the long side 6,

then cut into cubes 7. Next, take a high-sided pan and heat the oil to 356°F. Add the eggplants 8 and fry them until golden brown. Drain them with a slotted spoon 9

and transfer them to a tray lined with parchment paper to drain excess oil 10. Now boil the pasta in a pot with plenty of salted water 11: when it's al dente, transfer it to the pot with the now-cooked tomato sauce 12.

Mix the pasta well with the sauce 13 and cook over low heat for about 2 minutes. Then turn off the heat and add the eggplants 14, then the caciocavallo cheese 15.

Mix the ingredients well to combine them 16. Now oil a 10-inch diameter baking dish 17, using a brush to spread the oil over the entire surface 18.

Pour the breadcrumbs 19 and spread it over the entire surface 20: now fill the baking dish with the pasta and sauce 21, making sure to level the ingredients.

Sprinkle with grated cheese 22 and bake in a preheated static oven at 446°F for 5 minutes 23: a light crust should form on the surface. Remove the dish from the oven and let it rest a few minutes before serving your baked anelletti with eggplants 34!

Storage

We recommend consuming the baked anelletti with eggplants right away. If you have leftovers, you can store them in the refrigerator in an airtight container for up to 1 day.

We do not recommend freezing.

Tip

Why not replace the flavorful caciocavallo with milder mozzarella? And if you can't resist sumptuous dishes, we suggest an idea that will be impossible to resist: add ground meat to the tomato purée!

For the translation of some texts, artificial intelligence tools may have been used.