Pasta ’Ncaciata A Rich Sicilian Baked Pasta Inspired by Montalbano

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone is often less expensive and melts well.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Bell peppers are often cheaper and provide a similar texture.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan cheese

Parmesan is usually less expensive and adds a similar flavor.

Chop celery, carrots, and red onions finely for the soffritto.

Heat olive oil in a saucepan and add the chopped vegetables; sizzle for a couple of minutes.

Add minced beef and cook until browned, about 5 minutes.

Add a third of a glass of dry white wine and let the alcohol evaporate.

Stir in tomato pasta and season with salt, pepper, and oregano; cover and cook for 30 minutes.

Chop eggplants into 1-2 cm cubes and place in a frying pan with olive oil; cover and cook for about 20 minutes, shaking occasionally.

Boil water in a saucepan and cook rigatoni for 5-6 minutes, not fully cooked.

In a bowl, combine the partly cooked pasta with the ragu and cooked eggplants; mix well.

Grease the baking dish with olive oil and line with bread crumbs.

Layer half of the pasta mixture in the baking dish, compacting it down.

Add chopped boiled eggs, scamorza cheese, ham, and chorizo on top of the first layer.

Add the remaining pasta mixture and compact again.

Top with more bread crumbs and bake in the oven until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens