Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta ‘ncasciata: Sicily’s Beloved Rustic Bake, Favoured by Montalbano
Discover the authentic Sicilian pasta ‘ncasciata, layered with fried aubergines, rich meat ragù, creamy caciocavallo and sharp pecorino — a hearty classic that’s utterly irresistible.
🛒 Ingredients
- ✓ 500g short pasta (rigatoni, penne, macaroni)
- ✓ 2 aubergines
- ✓ 350g mixed minced meat (beef and pork)
- ✓ 250g caciocavallo cheese
- ✓ 100g Sicilian pecorino, grated
- ✓ 400ml tomato sauce
- ✓ ½ glass white wine
- ✓ 1 onion
- ✓ fresh basil
- ✓ vegetable oil for frying
- ✓ extra virgin olive oil, to taste
- ✓ salt, to taste
📊 Nutritional Information
Pasta ‘ncasciata is one of Sicily’s most iconic dishes, a celebration of Mediterranean flavours that captivates from the very first bite. Crafted with golden-fried aubergines, a slow-cooked meat ragù, caciocavallo and pecorino cheeses, it beautifully marries rustic simplicity with flavourful indulgence. Loved by the famous Inspector Montalbano, it’s a true emblem of the island’s warmth and generosity.
👨🍳 Preparation
- 1
Finely chop the onion and gently fry it in a splash of extra virgin olive oil until softened.
- 2
Add the minced meat and brown over a fairly high heat. Pour in the white wine and let it evaporate.
- 3
Stir in the tomato sauce, season with salt, and add fresh basil leaves. Let the ragù simmer gently for about 45 minutes.
- 4
Meanwhile, slice the aubergines, sprinkle them with salt, and leave to drain in a colander for an hour to remove any bitterness. Rinse and pat dry thoroughly.
- 5
Fry the aubergine slices in plenty of vegetable oil until golden, then transfer to kitchen paper to drain off excess oil.
- 6
Cook the pasta in salted boiling water until just tender, then drain.
- 7
In a large bowl, mix the pasta with some of the ragù and a handful of pecorino.
- 8
Grease a baking dish and assemble layers of ragù, pasta, fried aubergines, caciocavallo and pecorino. Repeat layering until all the ingredients are used, finishing with cheese and sauce on top.
- 9
Bake in a preheated oven at 180°C for 20 minutes, until the top is beautifully golden and crisp. Allow to rest for 10 minutes before serving.
💡 Tips and Variations
For a richer feast, try adding sliced boiled eggs or cubes of salami. You can also swap part of the meat for crumbled sausage to give the ragù an extra punch of flavour.
📦 Storage
- • Store any leftovers in an airtight container in the fridge for up to 2-3 days.
- • This bake freezes well when cooked. Reheat in the oven at 180°C for 20 minutes before serving.
🍷 Pairing
Serve your pasta ‘ncasciata alongside a glass of Contea di Sclafani Rosso Riserva — a full-bodied, well-rounded red wine that beautifully complements the rich ragù and mature cheeses.
Give this traditional Sicilian pasta bake a go at home — it’s a wonderful way to bring a bit of Mediterranean sunshine to your dinner table. Rich, comforting, and packed with bold flavours, it’s perfect for sharing with loved ones. Pop on some Italian tunes, get stuck in, and enjoy the warmth and hospitality that this dish so wonderfully embodies.
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