In the heart of Sicily, Sunday tables are often graced with the golden, bubbling beauty of Pasta ‘Ncasciata — a rich, layered baked pasta that blends hearty meat sauce, creamy cheese, savory eggplant, and sometimes hard-boiled eggs or salami for extra indulgence.
This dish is more than a meal — it’s a celebration. Every family has its own twist, with recipes passed down through generations, evolving in flavor but never in spirit.
Made famous beyond Sicily by Italian literature and television, Pasta ‘Ncasciata captures the soul of Sicilian hospitality: generous portions, bold flavors, and the joy of sharing food that’s been prepared with love.
Whether you’re serving it for a holiday feast or as the centerpiece of a Sunday lunch, this baked pasta will fill your kitchen with aromas that draw everyone to the table long before the first bite is served.
DOWNLOAD PDF WITH RECIPE OF PASTA ‘NCASCIATA HERE:
⏱ Cooking Time
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6–8
🛒 Ingredients
For the Meat Sauce
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 pound ground beef (or beef/pork mix)
½ pound Italian sausage, casings removed
½ cup red wine
28 oz canned tomato purée
2 tablespoons tomato paste
Salt & pepper to taste
Fresh basil leaves to taste
For the Pasta & Assembly
1 pound rigatoni or short pasta of choice
2 medium eggplants, diced
1 cup ricotta cheese
1½ cups mozzarella, shredded
½ cup grated Parmigiano Reggiano
2 hard-boiled eggs, sliced (optional)
4 oz salami, diced (optional)
Extra virgin olive oil for frying eggplant
👩🍳 Method
Step 1 – Prepare the Meat Sauce
Heat olive oil in a large skillet. Add onion, carrot, and celery, sautéing until softened. Add ground beef and sausage, cooking until browned. Pour in red wine and let it reduce by half. Stir in tomato purée and paste, season with salt, pepper, and fresh basil. Simmer on low for about 30 minutes, stirring occasionally.
Step 2 – Fry the Eggplant
In a separate skillet, heat olive oil and fry diced eggplant until golden. Drain on paper towels and set aside.
Step 3 – Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until just under al dente, as it will finish cooking in the oven. Drain and toss with a few ladles of meat sauce.
Step 4 – Assemble the Dish
In a large baking dish, spread a thin layer of meat sauce. Add a layer of pasta, followed by fried eggplant, ricotta, mozzarella, Parmigiano, and optional sliced eggs and salami. Repeat layers until all ingredients are used, finishing with sauce, mozzarella, and Parmigiano on top.
Step 5 – Bake
Preheat oven to 375°F (190°C). Bake uncovered for 25–30 minutes, until the top is bubbly and golden.
Step 6 – Serve
Let rest for 10 minutes before serving to allow flavors to settle. Slice into generous portions and enjoy warm.
💡 Tips & Tricks
Eggplant Prep: Salt the eggplant cubes for 30 minutes before frying to remove bitterness.
Cheese Options: Provolone or caciocavallo cheese adds a more traditional Sicilian touch.
Make Ahead: Assemble up to 24 hours in advance and bake when ready to serve.
📊 Nutritional Facts (per serving, based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 540 kcal |
| Carbohydrates | 45 g |
| Protein | 28 g |
| Fat | 27 g |
| Saturated Fat | 10 g |
| Cholesterol | 90 mg |
| Sodium | 800 mg |
| Fiber | 5 g |
| Sugar | 8 g |
SICILIAN BAKED PASTA
Notes
Ingredients
For the Meat Sauce
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 pound ground beef (or beef/pork mix)
- ½ pound Italian sausage, casings removed
- ½ cup red wine
- 28 oz canned tomato purée
- 2 tablespoons tomato paste
- Salt & pepper to taste
- Fresh basil leaves to taste
For the Pasta & Assembly
- 1 pound rigatoni or short pasta of choice
- 2 medium eggplants, diced
- 1 cup ricotta cheese
- 1½ cups mozzarella, shredded
- ½ cup grated Parmigiano Reggiano
- 2 hard-boiled eggs, sliced (optional)
- 4 oz salami, diced (optional)
- Extra virgin olive oil for frying eggplant
👩🍳 Method
Step 1 – Prepare the Meat SauceHeat olive oil in a large skillet. Add onion, carrot, and celery, sautéing until softened. Add ground beef and sausage, cooking until browned. Pour in red wine and let it reduce by half. Stir in tomato purée and paste, season with salt, pepper, and fresh basil. Simmer on low for about 30 minutes, stirring occasionally. Step 2 – Fry the Eggplant
In a separate skillet, heat olive oil and fry diced eggplant until golden. Drain on paper towels and set aside. Step 3 – Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until just under al dente, as it will finish cooking in the oven. Drain and toss with a few ladles of meat sauce. Step 4 – Assemble the Dish
In a large baking dish, spread a thin layer of meat sauce. Add a layer of pasta, followed by fried eggplant, ricotta, mozzarella, Parmigiano, and optional sliced eggs and salami. Repeat layers until all ingredients are used, finishing with sauce, mozzarella, and Parmigiano on top. Step 5 – Bake
Preheat oven to 375°F (190°C). Bake uncovered for 25–30 minutes, until the top is bubbly and golden. Step 6 – Serve
Let rest for 10 minutes before serving to allow flavors to settle. Slice into generous portions and enjoy warm.
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