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5.0 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
15 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 eggplants cubed
  • 240 ml vegetable oil for frying
  • 400 g bolognese sauce approx 1½ cups
  • 5 tablespoons Béchamel sauce optional
  • 4 tablespoons ricotta salata or caciocavallo cheese grated

Instructions

    Cup of Yum
  1. Heat the oven to 180°C (360°F) or 160°C (with fan option on) or gas mark 4.
  2. 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.
  3. Check the cooking time on the pasta packaging, and cook the pasta very al dente, approximately 5 minutes before recommended cooking time.
  4. 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.
  5. Drain the pasta and transfer it back into the pan. Add in the bolognese sauce and fried eggplant, and mix all the ingredients.
  6. 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.
  7. 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.

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 Monounsaturated Fat 7g Cholesterol 61mg (20%) Sodium 177mg (7%) Potassium 736mg (21%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 98IU (2%) Vitamin C 4mg (4%) Calcium 91mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

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.