ANELLETTI ALLA SICILIANA (Sicilian Baked Pasta Rings with Meat Sauce and Cheese)

A Timeless Sicilian Classic from the Heart of Palermo

Anelletti al Forno alla Siciliana is one of Sicily’s most iconic and comforting baked pasta dishes.

This hearty meal combines ring-shaped pasta (anelletti) with a slow-simmered meat sauce, green peas, and layers of flavorful cheese, all baked until golden and bubbling.

Traditionally served during Sunday lunches, holidays, and festive occasions, Anelletti al Forno is more than a recipe—it’s a symbol of Sicilian warmth, family gatherings, and culinary pride.

The dish is often prepared in a bundt mold lined with fried eggplant slices, giving it a beautiful presentation and added depth of flavor.

Whether you’re revisiting family traditions or discovering this dish for the first time, this recipe brings Sicily straight to your table.

Why Nonna Loves This Recipe

Nonna treasures Anelletti al Forno because it embodies everything she loves about Sicilian cooking: slow preparation, bold flavors, and family at the table.

It’s a recipe that invites storytelling in the kitchen, made with care and served with joy.

The rich meat ragù and the melt-in-your-mouth cheeses wrapped around every pasta ring are exactly the kind of flavors that remind her of her childhood in Palermo.

Cooking Time and Servings

• Preparation Time: 30 minutes

• Cooking Time: 1 hour 30 minutes

• Total Time: 2 hours

• Servings: 6 people

Ingredients

For the Meat Sauce:

• 1 tablespoon extra-virgin olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 1 pound (450 g) mixed ground beef and pork

• ½ cup (120 ml) red wine

• 2 cups (500 ml) tomato puree

• 1 tablespoon tomato paste

• 1 cup (150 g) peas (fresh or frozen)

• Salt and pepper, to taste

For the Pasta:

• 1 pound (500 g) anelletti pasta

• 3.5 oz (100 g) cooked ham, diced (optional)

• 1½ cups (150 g) grated caciocavallo or parmesan cheese

• 1½ cups (150 g) diced provola or mozzarella

• Breadcrumbs, as needed

• Butter, as needed

Optional:

• 1 large eggplant, thinly sliced and fried (to line the mold)

Step-by-Step Method

1. Make the Meat Sauce

1. Heat olive oil in a large saucepan over medium heat.

2. Sauté onion, carrot, and celery until soft and fragrant.

3. Add the ground meat and cook until browned.

4. Pour in the red wine and cook until it evaporates.

5. Stir in the tomato puree and tomato paste.

6. Season with salt and pepper and let simmer for 1 hour, stirring occasionally.

7. Add the peas halfway through the cooking time.

2. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the anelletti pasta until al dente (slightly firm to the bite).

3. Drain and place in a large bowl.

4. Add the meat sauce, cheeses, and cooked ham if using. Mix well.

3. Assemble the Dish

1. Preheat oven to 350°F (180°C).

2. Grease a baking dish or ring-shaped mold with butter and dust with breadcrumbs.

3. Optional: Line the pan with fried eggplant slices for an extra traditional touch.

4. Spoon the seasoned pasta into the dish, pressing it down gently.

5. Top with breadcrumbs and small flakes of butter.

4. Bake

1. Bake for 30–40 minutes, or until the top is golden and crisp.

2. Allow to cool for 10–15 minutes before slicing or unmolding.

Tips and Tricks

• Don’t overcook the pasta before baking—keep it al dente to avoid mushy texture.

• Fried eggplant adds extra flavor and a beautiful presentation, but it’s optional.

• Cheese variety matters: caciocavallo adds authentic Sicilian flavor, but mozzarella or provolone also work well.

• Make it ahead: Prepare and assemble the dish a day in advance and bake when ready to serve.

• Freeze leftovers: It freezes well and reheats beautifully in the oven.

Nutritional Facts (Per Serving – Approximate)

Note: Nutrition values may vary based on specific ingredients and portion size.

ANELLETTI AL FORNO ALLA SICILIANA

Anelletti al Forno alla Siciliana is one of Sicily’s most iconic and comforting baked pasta dishes. This hearty meal combines ring-shaped pasta (anelletti) with a slow-simmered meat sauce, green peas, and layers of flavorful cheese, all baked until golden and bubbling.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Italian Pasta

Cuisine Italian

Servings 6

Notes

Ingredients

For the Meat Sauce:

• 1 tablespoon extra-virgin olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound (450 g) mixed ground beef and pork
• ½ cup (120 ml) red wine
• 2 cups (500 ml) tomato puree
• 1 tablespoon tomato paste
• 1 cup (150 g) peas (fresh or frozen)
• Salt and pepper, to taste

For the Pasta:

• 1 pound (500 g) anelletti pasta
• 3.5 oz (100 g) cooked ham, diced (optional)
• 1½ cups (150 g) grated caciocavallo or parmesan cheese
• 1½ cups (150 g) diced provola or mozzarella
• Breadcrumbs, as needed
• Butter, as needed

Optional:

• 1 large eggplant, thinly sliced and fried (to line the mold)

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Step-by-Step Method

1. Make the Meat Sauce

1. Heat olive oil in a large saucepan over medium heat.
2. Sauté onion, carrot, and celery until soft and fragrant.
3. Add the ground meat and cook until browned.
4. Pour in the red wine and cook until it evaporates.
5. Stir in the tomato puree and tomato paste.
6. Season with salt and pepper and let simmer for 1 hour, stirring occasionally.
7. Add the peas halfway through the cooking time.

2. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the anelletti pasta until al dente (slightly firm to the bite).
3. Drain and place in a large bowl.
4. Add the meat sauce, cheeses, and cooked ham if using. Mix well.

3. Assemble the Dish

1. Preheat oven to 350°F (180°C).
2. Grease a baking dish or ring-shaped mold with butter and dust with breadcrumbs.
3. Optional: Line the pan with fried eggplant slices for an extra traditional touch.
4. Spoon the seasoned pasta into the dish, pressing it down gently.
5. Top with breadcrumbs and small flakes of butter.

4. Bake

1. Bake for 30–40 minutes, or until the top is golden and crisp.
2. Allow to cool for 10–15 minutes before slicing or unmolding.

Keyword anelletti al forno alla siciliana, sicilian baked pasta, sicilian anelletti, baked pasta,

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