Sicilian baked pasta
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 35 min
- Serving: 6
- Cost: Low
PRESENTATION
Sicilian baked pasta is one of those dishes that just brings everyone together. And I mean everyone. Especially during those long, lazy Sunday lunches that Sicilian families really love. What’s amazing about this dish is how it blends tender rigatoni with a sauce that’s got that basil and tomato aroma you only find in southern Italy. And the fried eggplant? It adds a deep, almost smoky flavor you can't get anywhere else—especially when it’s layered with slices of smoked scamorza cheese. Once it hits the oven, you get a golden crust on top and a gooey, melty middle that folks in Sicily crave all week. Seriously, it’s so so comforting. Makes you wanna go back for seconds. Or thirds! The name Pasta 'ncasciata comes up often, especially in eastern Sicily, while in Palermo, they talk about Anelletti al forno—a local twist using tiny pasta rings instead of rigatoni.
Here’s the deal: Pasta 'ncasciata is super easy to throw together, but it still feels like a big treat. You’ve got layers of moist pasta, crispy eggplant, and melty cheese, all melding in a way that screams home cooking at its best. For sure, families put this on the table when they want something special without too much fuss. It's a hit at gatherings since you can prep it in advance, then just pop it in the oven when everyone’s ready. People like to mess around with the fillings too—adding ham, peas, or even a touch of meat sauce. But, the real star is always the fried eggplant and cheese combo. Among traditional Sicilian dishes, this one always guarantees smiles all around. For anyone who loves baked pasta with eggplant, or wants a taste of real Sicilian comfort food, nothing beats that first bite into the rich, gooey layers straight from the oven. And look, it’s the kind of food that makes any meal feel like a special occasion, bringing a slice of Sicily right to your table. Really, you can’t go wrong.
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INGREDIENTS
- Rigatoni 4 cups (400 g)
- Smoked scamorza cheese 14 oz (400 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
- Basil to taste
- for the sauce
- Tomato purée 3.3 cups (750 g)
- Garlic 1 clove
- Basil to taste
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- for the eggplants
- Eggplant 1.75 lbs (800 g)
- Peanut seed oil 2.3 cups (500 g) - Approximately 2 1/4 cups
How to prepare Sicilian baked pasta
To prepare the Sicilian baked pasta, start with the sauce: pour a drizzle of extra virgin olive oil into a saucepan, add a crushed clove of garlic and let it infuse for a few minutes over low heat. When the garlic is golden, add the tomato passata 1, season with salt and pepper, flavor with a few fresh basil leaves 2 and stir 3.
Cover with a lid 4 and cook for about 10 minutes, stirring occasionally. At the end of cooking remove the garlic and set the sauce aside. Meanwhile, take care of the eggplants: wash them, remove the ends 5 and cut them first into slices and then into cubes about 5/8 in (1.5 cm) 6.
Heat plenty of peanut oil in a large skillet and, when it reaches 338°F (170°C), fry the eggplants a few at a time so as not to lower the oil temperature too much 7. Let them brown evenly, then drain them with a slotted spoon 8 and transfer them to paper towels to remove excess oil 9. Lightly salt them.
While you fry the eggplants, put a pot of plenty of salted water on the heat. When it reaches a boil, add the rigatoni 10. While the pasta cooks, cut the smoked scamorza into cubes 11. Drain the rigatoni 2–3 minutes before the time indicated on the package and transfer them to a bowl. Toss them with almost all of the tomato sauce, then add about half of the fried eggplants 12.
Add also half of the cubed smoked scamorza 13 and a few basil leaves torn by hand 14. Mix well so the seasoning is evenly distributed 15.
Spread the bottom of a baking dish with the reserved sauce (we used a about 10 5/8-inch (27 cm) dish) 16, then pour in the dressed pasta. Level it gently 17 and add the eggplants reserved earlier on top 18.
Distribute the remaining scamorza on the surface 19 and sprinkle with grated Parmigiano Reggiano 20. Bake in a preheated conventional oven at 356°F (180°C) for about 20 minutes, until the top is nicely golden and browned. Remove from the oven 21 and let rest for a few minutes before serving your Sicilian baked pasta!