Rich and tasty dish, pasta 'ncaciata is a Sicilian version of the classic baked pasta.
Unique dish par excellence thanks to the variety and goodness of its ingredients. Today, this dish is known throughout the world, thanks to Camilleri's stories, as it is one of Inspector Montalbano's favorite dishes.
Seeing is believing!

'Ncaciata, la pasta amata dal commissario Montalbano

Ingredients for 4 people

  • 400 g Pasta rigatoni
  • 700 ml Tomato sauce
  • 200 g Minced veal meat
  • 80 g Grated stale bread
  • 100 g Fresh horse cheese/scamorza
  • 100 g Semi-ripe pecorino cheese
  • 1 Fresh eggs
  • 2 Medium sized aubergines
  • 100 g Salami cut into cubes
  • 2 Hard-boiled eggs
  • 1/2 glass White wine
  • q.s. Extra virgin olive oil
  • q.s. Salt and pepper
  • q.s. Parsley and basil


Prepare the meatballs.
Place the minced meat in a container with the pecorino cheese, the breadcrumbs, the egg, the chopped parsley and a pinch of salt and pepper. Form meatballs and brown them in olive oil.
Pour in the wine and add a little ready-made tomato sauce, cook for at least 20 minutes.

In the meantime, fry the diced aubergines and set them aside.
After cooking the pasta al dente, season it with the remaining tomato sauce and the pecorino.

Now arrange the ingredients in layers on a baking tray:
the pasta, the meatballs, the diced aubergines, the pieces of caciocavallo, the slices of salami and hard-boiled eggs, the grated pecorino cheese and a few nice basil leaves.
Continue like this until you have used all the ingredients, completing with a sprinkling of grated cheese.

Place the pan in the oven at a temperature of 220°C and cook for approximately 35 minutes.

Enjoy your meal....!


Nutritional tab

  • Calories kcal: 558

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