Pasta ’Ncasciata Messinese
Baked pasta with meat ragù, fried aubergines and caciocavallo
Messina’s rich baked pasta with slow meat ragù, fried aubergines, hard-boiled eggs, salame, peas and melting caciocavallo.
Plus 10 min for resting after baking; included in the total time below.
Messina, Sicily
The regional version.
Messina’s ragù-based version with fried aubergines, eggs, peas and local cheese; other Sicilian towns prepare different versions.
- The Messina version uses meat ragù rather than plain tomato sauce.
- Aubergines are fried before being combined with the pasta.
- Eggs, local salame and caciocavallo enrich the bake.
Technique: baked pasta with meat ragù, fried aubergines and caciocavallo
Do not fully boil the pasta before baking. A thick but moist ragù finishes cooking it in the oven. Drain the fried aubergines well to keep excess oil out of the dish.
The recipe
Pasta ’Ncasciata Messinese
Includes 10 min for resting after baking.
Ingredients
Main
Method
- 1
Brown beef in olive oil, add onion and cook 5 minutes. Stir in paste and wine, then passata, bay and basil.
- 2
Simmer the ragù gently for about 90 minutes until thick, adding small splashes of water only if it catches.
- 3
Meanwhile salt aubergine slices for 30 minutes, dry thoroughly and fry in batches until golden. Drain well.
- 4
Heat the oven to 190°C. Oil a 25 cm baking dish and coat its base and sides with breadcrumbs.
- 5
Boil pasta for half its packet cooking time. Combine with ragù, peas, half the aubergine and half the grated pecorino.
- 6
Layer pasta with remaining aubergine, eggs, salame and caciocavallo. Finish with remaining pecorino and bake 25–30 minutes.
- 7
Check the pasta is tender and the centre piping hot. Rest for 10 minutes before cutting generous portions.
The version on this page
Messina’s ragù-based version with fried aubergines, eggs, peas and local cheese; other Sicilian towns prepare different versions.
- The Messina version uses meat ragù rather than plain tomato sauce.
- Aubergines are fried before being combined with the pasta.
- Eggs, local salame and caciocavallo enrich the bake.
Cooking it well
Do not fully boil the pasta before baking. A thick but moist ragù finishes cooking it in the oven. Drain the fried aubergines well to keep excess oil out of the dish.
Serving and planning
Serve in modest portions with a green salad. This is a substantial main meal as well as a celebratory first course.
Allow 10 additional minutes for resting after baking. This is included in the total recipe time, alongside active preparation and cooking.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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