'Ncasciata Pasta (Pasta 'ncasciata) — Sicilian Baked Pasta
Volume 1 · Pasta Perfetto
| Amount | Ingredient |
|---|
| 400 g | (14 oz) short pasta Macaroni, rigatoni, or any short tubular shape |
| 500 g | (2 cups) tomato passata Passata di pomodoro; or crushed San Marzano tomatoes |
| 300 g | (10 oz) eggplant 1 medium globe eggplant, sliced into ½-inch rounds |
| 250 g | (8 oz) fresh mozzarella or tuma Tuma is a Sicilian fresh cheese; fior di latte works too |
| 100 g | (1 cup) grated Pecorino Pecorino Romano or Pecorino Siciliano |
| Fresh basil leaves | A generous handful |
| 2–3 cloves | Garlic Sliced or minced |
| Olive oil | For frying and for the sauce |
| Salt | To taste |
Description
A glorious Sicilian baked pasta dish that layers fried eggplant, rich tomato sauce, creamy mozzarella (or tuma), and sharp Pecorino into a bubbling casserole. 'Ncasciata translates roughly to "encased" or "stuffed," referring to the way the pasta is packed into the baking dish with its fillings. This is comfort food from the Sicilian interior — rustic, hearty, and deeply satisfying.
Origin
Sicily, Italy — a traditional piatto unico (one-dish meal) from eastern Sicily, particularly around the Catania and Messina provinces. The dish showcases the island's love for eggplant, tomato, and Pecorino — ingredients that define so much of Sicilian cucina povera.
Equipment
- Large pot (for boiling pasta)
- Large skillet or frying pan (for eggplant)
- Medium saucepan (for tomato sauce)
- 9×13-inch (or similar) baking dish
- Colander
- Mixing bowl
- Chef's knife and cutting board
Instructions
1. Fry the eggplant
- Slice the eggplant into ½-inch (1 cm) rounds.
- Heat a generous layer of olive oil in a large skillet over medium-high heat.
- Fry the eggplant slices in batches until deeply golden brown on both sides, about 3–4 minutes per side.
- Transfer to a paper-towel-lined plate to drain. Season lightly with salt.
2. Make the tomato sauce
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced garlic and cook until fragrant, about 30 seconds — do not brown.
- Pour in the passata. Season with salt.
- Add a few basil leaves. Simmer gently for 10–15 minutes, stirring occasionally, until slightly thickened.
3. Cook the pasta
- Bring a large pot of generously salted water to a rolling boil.
- Add the pasta and cook to very al dente — about 2 minutes less than the package suggests. The pasta will finish cooking in the oven.
- Drain well. Toss with a spoonful of the tomato sauce to prevent sticking.
4. Assemble the bake
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of tomato sauce across the bottom of the baking dish.
- Build layers in this order:
- Pasta
- Tomato sauce
- Fried eggplant slices
- Torn mozzarella (or tuma)
- Grated Pecorino
- Basil leaves
- Repeat layers until all ingredients are used, finishing with a generous topping of Pecorino and a few basil leaves.
5. Bake and rest
- Bake on the middle rack for 15–20 minutes, until the cheese is melted and bubbly and the top is lightly golden.
- Remove from the oven and let rest for 5 minutes before serving. This allows the layers to settle and makes serving much easier.
Preparation & Cooking Times
| Metric | Time |
|---|
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
Servings
4–6 servings as a main course
Difficulty
Medium — requires multi-step prep (frying, sauce, assembly) and careful layering. Manageable for a confident home cook.
Chef's Notes & Tips
- Salting the eggplant: If your eggplant is large or seems bitter, salt the slices and let them drain in a colander for 20 minutes before frying. Pat dry thoroughly to avoid splattering oil.
- Pasta doneness: Undercook the pasta significantly — it will absorb sauce and continue cooking in the oven. Overcooked pasta turns mushy in a bake.
- Tuma cheese: If you can find Sicilian tuma (a fresh, slightly tangy cheese), use it. Otherwise, fior di latte or a good-quality fresh mozzarella (well-drained) is an excellent substitute.
- Resting is crucial: Do not skip the 5-minute rest. Serving straight from the oven yields a sloppy, runny dish. The rest lets the sauce absorb into the pasta and the cheese set slightly.
- Pasta: Any short tubular pasta works — penne, ziti, rigatoni, or even conchiglie (shells).
- Passata: Substitute with 400 g (14 oz) canned crushed San Marzano tomatoes passed through a food mill.
- Eggplant: Zucchini can be used for a different but still delicious take.
- Pecorino: Parmesan or Grana Padano can stand in, though the flavor will be less sharp and tangy.
Related Recipes
- Sicilian Pasta Norma (#214)
- Baked Pasta Eggplant (#135)
- Lasagna Norma (#88)
- Penne Vegetable Ragu (#119)
- Baked Feta Pasta (#10)
Recipe 227 of ? — Kitchen Notebook, Volume 1
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.