Pasta 'ncasciata
Pasta 'ncasciata is a rich Sicilian baked pasta layered with fried aubergines, tiny meatballs, hard-boiled eggs, and melting caciocavallo cheese.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 720 kcal
Equipment
- •Deep frying pan
- •Large saucepan
- •Ceramic baking dish
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 720 kcal
- fat
- 30 g
- carbs
- 78 g
- fibre
- 6 g
- protein
- 34 g
- calories
- 720 kcal
Instructions
- 1
Season minced beef with a pinch of salt and roll into marble-sized meatballs.
- 2
Heat two tablespoons of olive oil in a frying pan and brown the meatballs all over.
- 3
Fry aubergine cubes in hot oil until deep golden and tender, then drain on kitchen paper.
- 4
Sauté chopped onion in a little oil until soft and sweet.
- 5
Add tomato passata and basil leaves, then simmer gently for fifteen minutes until thickened.
- 6
Boil pasta in salted water until very al dente, about three minutes under packet instructions.
- 7
Drain pasta thoroughly and toss with half of the warm tomato sauce.
- 8
Layer half the pasta in a greased baking dish, followed by meatballs, aubergines, eggs, and caciocavallo.
- 9
Top with remaining pasta, spoonfuls of tomato sauce, and a dusting of grated pecorino.
- 10
Bake at 200 degrees C for twenty minutes until bubbling and lightly crusted.
- 11
Rest for ten minutes before cutting so the layers hold their shape.
Chef's tips
Cook the pasta well short of al dente because it continues softening in the oven sauce. Allow the dish to rest for ten minutes after baking so the melted cheese sets slightly and portions slice neatly.
Ingredient substitutions
- caciocavallo cheese → young provolone or firm scamorza
- sedani → rigatoni, tortiglioni or penne rigate
Storage
Store leftovers covered in the refrigerator for up to two days.
Reheating
Reheat in a moderate oven at 180 degrees C covered with foil until piping hot.
Common mistakes to avoid
- •Overboiling the pasta before baking, resulting in a soggy texture.
- •Using high-moisture fresh mozzarella instead of firm caciocavallo, which releases excess liquid.
- •Slicing the dish immediately straight from the oven before the cheese has settled.
Serving suggestions
Cooked Pasta 'ncasciata?
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