Pasta 'ncaciata
A classic Sicilian baked pasta dish layered with meat, cheese, tomato sauce and eggplant, baked to golden perfection.
Nutrition per serving
Ingredients
Grain(1)
- Pasta (e.g., penne or rigatoni)- 500 gUse a short, tubular pasta shape
Meat(1)
- Ground beef- 500 g80/20 lean, or substitute pork
Other(1)
- Ricotta cheese- 250 gFull-fat, fresh is best
Sauce(1)
- Tomato sauce- 700 mlGood quality passata or crushed tomatoes
Vegetable(3)
- Eggplant- 1 largeLarge, diced into 1cm cubes
- Onion- 1 mediumMedium, finely chopped
- Garlic- 2 clovesCloves, minced
Dairy(1)
- Grated Pecorino Romano cheese- 100 gFreshly grated, for topping
Oil(1)
- Olive oil- 30 mlExtra virgin, for cooking
Herb(1)
- Fresh basil leaves- 15 gChopped, for garnish
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Unlock AI featuresInstructions
Prepare the Eggplant
Dice the eggplant into 1cm cubes. Salt them lightly and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
Salting the eggplant helps to reduce bitterness.
Sauté the Meat
Heat 1 tbsp of Olive oil in a large pan over medium heat. Add the chopped Onion and minced Garlic and sauté until softened. Add the Ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Browning the meat adds depth of flavor.
Add Tomato Sauce and Simmer
Pour in the Tomato sauce and bring to a simmer. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
The longer the sauce simmers, the richer the flavor will be.
Fry the Eggplant
While the sauce is simmering, fry the diced Eggplant in a separate pan with the remaining 1 tbsp of Olive oil until golden brown. Drain on paper towels to remove excess oil.
Frying the eggplant separately gives it a better texture.
Cook the Pasta
Cook the Pasta (e.g., penne or rigatoni) according to package directions until al dente. Drain well.
Al dente pasta holds its shape better when baked.
Assemble and Bake
Preheat oven to 180°C (350°F). In a large bowl, combine the cooked pasta, meat sauce, fried eggplant, and Ricotta cheese. Mix well. Transfer the mixture to a baking dish. Sprinkle with Grated Pecorino Romano cheese. Bake for 30 minutes, or until golden brown and bubbly.
Use a baking dish that is large enough to hold all the ingredients comfortably.
Serve
Let the pasta 'ncaciata cool slightly before serving. Garnish with Fresh basil leaves.
Allowing it to cool slightly helps the flavors meld together.
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