🇮🇹 Italian · Pasta
🍝 Pasta 'Ncasciata Siciliana
Pasta 'Ncasciata
A festive baked pasta from Messina, layers of short pasta packed with meatballs, eggplant, salami, hard-boiled eggs, and two cheeses, pressed and baked until it holds together like a cake.
Pasta 'ncasciata means 'boxed' or 'encased' pasta, reflecting how the dish is tightly packed into its baking pan before cooking, resulting in a dense, richly layered casserole that slices cleanly like a savory cake once cooled slightly.
Ingredients
Equipment: Deep frying pan, Large pot, Deep round baking pan
- 500 g (1.1 lb) short pasta such as maccheroni or rigatoni
- 2 eggplants, sliced and fried
- 300 g (10.5 oz) small meatballs, browned
- 150 g (5.3 oz) salami, diced
- 3 hard-boiled eggs, sliced
- 700 g (1.5 lb) tomato sauce
- 200 g (2 cups) caciocavallo or provolone, diced
- 80 g (1 cup) grated pecorino
- Fresh basil
- Extra virgin olive oil
- Salt and pepper, to taste
Method
- Prepare the fried eggplant, browned meatballs, and tomato sauce ahead of assembling.
- Bring a large pot of salted water to a boil and cook the pasta until very al dente, a couple of minutes less than usual.
- Drain the pasta and toss with about half the tomato sauce.
- Oil a deep round baking pan and line with a layer of fried eggplant slices, letting some hang over the edge.
- Layer in a portion of pasta, followed by meatballs, salami, sliced egg, diced cheese, and a little more sauce.
- Repeat the layers, finishing with pasta and a final layer of eggplant, folding the overhanging slices over the top to enclose everything.
- Press down gently and top with the remaining sauce and pecorino.
- Bake at 190°C (375°F) for 35–40 minutes until golden and bubbling.
- Let rest for 15 minutes before inverting onto a plate or slicing directly from the pan.
Chef Tips
- Undercooking the pasta slightly before assembling is important, as it continues cooking in the oven.
- Lining the pan with eggplant slices that overhang the edges allows you to fold them over the top, fully enclosing the filling.
- Letting the dish rest before slicing helps it hold together in clean pieces.
Common Mistakes to Avoid
- Overcooking the pasta before assembling, resulting in a mushy final texture.
- Skipping the resting time, causing the layers to fall apart when sliced.
- Under-seasoning any individual layer, which can leave parts of the dish tasting flat.
Nutrition (per serving)
Health Benefits
- A good source of protein from the meat and eggs.
Cultural Note
Pasta 'ncasciata is a festive specialty of Messina, traditionally prepared for special occasions given the effort its many layered components require.
Storage & Serving
Storage: Refrigerate up to 3 days.
Reheating: Reheat covered in the oven until warmed through.
Serve with: A simple green salad, A robust Sicilian red wine