Pasta ’Ncasciata (Sicilian Baked Pasta)

Name: Pasta ’Ncasciata (Sicilian Baked Pasta)
Cook time: 1 h 50 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 1 pound uncooked rigatoni; 2 small eggplants (about 1 1/2 pounds), unpeeled, stemmed, and sliced crosswise into 1/4-inch-thick rounds; 5 1/2 teaspoons kosher salt, divided; 6 tablespoons olive oil, divided; 12 ounces ground pork; 1 medium-size (10-ounce) yellow onion, chopped (about 1 3/4 cups); 8 garlic cloves, finely chopped (about 3 tablespoons); 2 (28-ounces) cans whole peeled San Marzano tomatoes, crushed by hand and juices reserved; 2 tablespoons tomato paste; 2 teaspoons granulated sugar; 1 cup fresh or frozen sweet peas (optional); 12 large basil leaves, thinly sliced (about 1/3 cup), plus more for garnish; 8 ounces caciocavallo or provolone cheese, grated (about 2 cups); 2 1/2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

Instructions

Cook:1h 50min

Michael Gulotta’s Pasta ’Ncasciata (Sicilian Baked Pasta) recipe is a hearty pasta with tender eggplant, melty caciocavallo cheese, and crushed tomato sauce.

Updated at: Thu, 21 Nov 2024 16:36:26 GMT