Very rich pasta recipe.

The name ‘ncaciata recalls the ingredients used to dress pasta, including cacio cheese and much more.

A real delicacy, here is the recipe!






  • 4 cup of pasta
  • 1 cup of caciocavallo cheese
  • 1 cup of minced meat
  • 1 oz of mortadella (or your preferite salami)
  • 2 hard-boiled eggs
  • 4 eggplants
  • 1 cup of grated Pecorino Romano cheese
  • tomato sauce
  • 1/2 onio sliced
  • 1/3 cup of white wine
  • basil to taste
  • extra virgin olive oil to taste
  • salt and pepper to taste
  • breadcrumbs to taste




Slice the eggplant and put it to drain in a bowl with water and salt for about an hour.

Fry the eggplants in plenty of hot oil.

When they are ready, set them to drain on some paper towels.

You can decide to use the whole slice in your pasta or cut the eggplant into cubes when ready.

In a skillet sauté the onion and cook the minced meat for a few minutes, deglazing with white wine.

Add tomato sauce to the minced meat.

Boil the pasta and remove it from the pan while it is still al dente.

Season the pasta with some of the sauce.

Set aside the remaining sauce.

Take a fairly large baking pan and grease it with a drizzle of extra virgin olive oil.

Dust the baking dish with breadcrumbs.

Place some of the pasta in the bottom of the baking dish.

On top arrange the fried and diced eggplant, grated cheese, basil leaves, eggs, caciocavallo cheese, and sliced or diced mortadella.

Go on like this until you reach the end of the baking pan. Try to make sure that the last layer is dough.

Top the last layer of pasta with eggplant, a little sauce and a generous grating of caciocavallo cheese.

Then pass the pan into a hot ventilated oven at 350 F for about 20 minutes, until the cheese on the surface has melted, creating a golden crust.

How to serve pasta ‘ncasciata

Do as the Sicilians do, bring the pan directly to the table.

Remember, however, that it is always best to wait about 10 minutes so that the pasta can cool slightly.

As soon as it is taken out of the oven it may in fact be impossible to taste it given the high temperature and stringy cheese.

We remind you that pasta ‘ncasciata is also delicious cold, even the day after its preparation, and lends itself to being accompanied by a good glass of red wine, better of course if Sicilian.




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