5 from 9 votes
Pasta 'Ncasciata - Eggplant Pasta Bake
Pasta 'ncasciata is a Sicilian eggplant pasta bake combining pasta with fried eggplant, bolognese sauce and cheese - Perfect for family gatherings!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
Calories:
568 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 500 g pasta such as rigatoni or ziti
- 2 eggplant cubed
- 240 ml vegetable oil for frying
- 400 g bolognese sauce approx 1½ cups
- 5 tablespoons béchamel sauce optional
- 4 tablespoons ricotta salata cheese grated, or caciocavallo cheese
Instructions
- Heat the oven to 180°C (360°F) or 160°C (with fan option on) or gas mark 4.
- Place a large pan of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-8 minutes.
- Check the cooking time on the pasta packaging, and cook the pasta very al dente, approximately 5 minutes before recommended cooking time.
- Heat the vegetable oil in a large frying pan oil until it reaches a temperature of 350°F / 175°C. Fry a few eggplant cubes at a time until golden, then remove them and place them on kitchen paper to absorb the oil in excess. Repeat with the remaining cubed eggplant.
- Drain the pasta and transfer it back into the pan. Add in the bolognese sauce and fried eggplant, and mix all the ingredients.
- Transfer the pasta to a 6x8 inches baking dish or an oven-friendly pan, and spoon the béchamel sauce over the top, then sprinkle the grated caciocavallo cheese or ricotta salata over the pasta.
- Bake the pasta 'ncasciata for around 15-20 minutes. If you want some nice crunchy brown spots, set the baking dish under the grill for 2-3 minutes extra. Remove from the oven, allow to cool slightly and serve.
Cup of Yum
Notes
- Traditionally, pasta 'ncasciata is topped with grated or cubed caciocavallo. However, ricotta salata, Pecorino cheese, Parmigiano or Grana Padano are great alternatives.
- If you skip the béchamel sauce, I recommend adding an extra layer of melty cheese such as mozzarella or provolone cheese.
- For a vegetarian version, swap the bolognese sauce with tomato sauce.
- For a richer version, add chopped boiled eggs, slices of cooked ham, sliced salami or tiny mortadella cubes.
Nutrition Information
Calories
568kcal
(28%)
Carbohydrates
72g
(24%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Cholesterol
61mg
(20%)
Sodium
177mg
(7%)
Potassium
736mg
(16%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
98IU
(2%)
Vitamin C
4mg
(4%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 568
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 72g | 24% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 177mg | 7% |
| Potassium | 736mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.