Pasta ‘ncasciata is a great classic of Sicilian cuisine: a rich and flavorful baked pasta, perfect for family lunches and special occasions. Its goodness lies in the combination of simple yet irresistible ingredients: fried eggplants, meat ragu, hard-boiled eggs, pecorino, and a melting cheese that gives the dish a creamy texture.
In the traditional Messina version, Sicilian caciocavallo is used, but I prefer the Silano caciocavallo, which I easily find here in Calabria: it’s soft, flavorful, and melts perfectly in the oven, giving the pasta an irresistible consistency.
This recipe is the symbol of Ferragosto in Messina, but it’s perfect all year round. Let’s prepare it together and bring a piece of Sicily to the table with a personal touch!
- Difficulty: Easy
- Cost: Affordable
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Fall
Ingredients for Pasta ‘ncasciata alla messinese
- 1 onion
- 1.1 lbs ground meat (half beef and half pork)
- to taste red wine
- 1.7 cups tomato sauce
- to taste extra virgin olive oil
- a few basil leaves
- to taste salt
- to taste pepper
- 11 oz maccheroncini (or short pasta)
- 4.25 oz caciocavallo (I'll use fresh Silano)
- 4 hard-boiled eggs
- 3 eggplants
- Sicilian pecorino canestrato (grated)
- to taste lard (or butter or olive oil)
- to taste breadcrumbs
Preparation
Heat a drizzle of oil in a saucepan and brown the ground meat.
Add the chopped onion and sauté for 5 minutes.
Deglaze with red wine, and once the alcohol evaporates, add the tomato sauce.
Season with salt and pepper, add the basil, and let it cook on low heat for about 90 minutes, adding water if necessary.Wash and cut the eggplants into cubes or slices.
Sprinkle them with salt and let them rest in a colander for 1 hour to remove the bitter water.
Rinse them quickly and dry them well with paper towels.
Fry them in abundant hot oil until golden and drain them on paper towels.Cut the caciocavallo and the ham or salami into cubes.
Peel the hard-boiled eggs and cut them into wedges.Cook the pasta in salted water, draining it al dente.
In a large bowl, mix the pasta with the ragu, eggplants, ham, hard-boiled eggs, half of the caciocavallo, and half of the grated pecorino.Grease a baking dish with lard, butter, or oil and sprinkle it with breadcrumbs.
Pour the mixture into the dish and distribute the remaining caciocavallo and pecorino on top.
Bake at 356°F for 20-25 minutes until a golden and crispy crust forms.
Remove from the oven and let it rest for a few minutes before serving.Enjoy this delicious pasta ‘ncasciata and bring a piece of Sicily to your table!
Useful Tips
Perfect pasta: Drain it very al dente because it will continue to cook in the oven.
Light eggplants: If you want to avoid frying, you can grill or bake them with a drizzle of oil.
Alternative cheese: If you can’t find caciocavallo, use smoked provola or scamorza.
More creaminess: Add béchamel for a richer and more indulgent version!
Recipe Variations
With or without ragu? – In Messina, ragu is used, while in Palermo, a simple sauce is preferred. Choose the version you like best!
Eggplants in cubes or slices? – You can cut them as you like, but whole slices make the dish more scenic.
Vegetarian? – Simply omit the meat and add peas or grilled zucchini.
Storage
In the fridge: Store pasta ‘ncasciata in an airtight container and consume it within 2 days.
In the freezer: You can freeze it for up to 3 months and reheat it when needed.
Curiosities
The name ‘ncasciata derives from the traditional cooking method: in the past, the casserole was placed on burning embers and covered with more embers, ensuring an even and intense cooking. Today, this technique has been replaced by the oven, but the authentic flavor remains unchanged!
FAQ – Pasta ‘ncasciata
Can I prepare pasta ‘ncasciata in advance?
Yes! You can assemble it in the dish, cover it with plastic wrap, and store it in the fridge for a few hours before baking. If you prepare it the day before, it’s better to cook it slightly less and then reheat it well in the oven before serving.
Can I substitute caciocavallo with another cheese?
Of course! Caciocavallo adds flavor and creaminess, but you can replace it with provola, scamorza, or another melting cheese you prefer.
Can I skip frying the eggplants?
Fried eggplants give the authentic flavor of the recipe, but if you want a lighter version, you can grill or bake them with a drizzle of oil.
Can I add other ingredients?
You can personalize it by adding peas, mortadella, or even béchamel for a creamier version.
