Pasta ’ncasciata
Pasta ’ncasciata alla messinese
Messina baked pasta with ragù, aubergine, salami, egg and caciocavallo
Pasta ’ncasciata is a baked pasta from Messina layered with meat ragù, fried aubergine, salami, hard-boiled egg and caciocavallo, a Sunday and feast-day dish of north-eastern Sicily.
The story
This is the home cooking of the province of Messina, where Castruriali is made. The name is usually explained as “encased”: it was once cooked in a covered pan with embers on the lid as well as underneath. Every family layers it differently, but fried aubergine and good caciocavallo are always there.
Ingredients
Ragù
To assemble
You will need
- Baking dish about 25 × 30 cm (10 × 12 in)
Method
1Make the ragù
Soften the onion in the oil for 8 minutes, brown the mince, add the wine and let it bubble off, then add the passata and a few basil leaves. Simmer gently for 1 hour until rich. Season.
2Fry the aubergine
Fry the aubergine slices in hot olive oil until golden on both sides. Drain on kitchen paper.
3Cook the pasta
Cook the pasta for 3 minutes less than the packet says. Drain and mix with two-thirds of the ragù and half the grated cheese.
4Layer
Heat the oven to 180°C (350°F). Oil the dish and line it with a layer of aubergine. Add half the pasta, then the diced cheese, salami, egg and more aubergine. Cover with the rest of the pasta, the remaining ragù, aubergine and grated cheese.
5Bake
Bake for 30 minutes until bubbling and golden at the edges. Rest for 15 minutes before cutting.
Tips for success
- Undercook the pasta: it finishes cooking in the oven.
- Resting lets it set so it cuts cleanly.
Variations
- Add peas to the ragù, or use small meatballs instead of mince.
Making ahead and storing
Keeps for 3 days in the fridge and reheats well, covered, at 170°C (340°F).
What to drink
A Faro or Mamertino from the province of Messina, or a Nero d’Avola.
Pasta ’ncasciata: your questions
Is it the same as anelletti al forno?
They are cousins. Anelletti al forno is Palermo’s baked pasta, made with small pasta rings; ’ncasciata is Messina’s, usually with maccheroni and fried aubergine.
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