Pasta al Forno alla Catanese is a traditional baked pasta dish from Catania, Sicily, that combines bold flavors and hearty ingredients. This dish is the ultimate comfort food, featuring layers of pasta, fried eggplant, meatballs, cheese, and a rich tomato sauce. It’s a celebration of Sicilian culinary tradition and perfect for special family gatherings or festive occasions.

Preparation Overview

Servings: 4 people

Preparation Time: 1 hour 30 minutes

Cooking Time: 1 hour

Total Time: 2 hours 30 minutes

Nutritional Values (Per Serving)

Calories: 700–800 kcal

Protein: 35–40 g

Fat: 30–35 g

Carbohydrates: 70–75 g

Fiber: 7–10 g

Sugars: 8–10 g

Sodium: 800–900 mg

Ingredients

500g (17 oz) short pasta (rigatoni, penne, or similar)

2 eggplants

1L (4 cups) tomato sauce

400g (14 oz) ground veal

200g (7 oz) tuma cheese (or substitute with mozzarella or provola)

5 eggs

50g (2 oz) breadcrumbs

150g (5 oz) grated caciocavallo cheese (or Parmesan)

2 garlic cloves

150g (5 oz) salami, cut into small pieces

150g (5 oz) peas

Fresh basil leaves

Vegetable oil for frying

Extra virgin olive oil

Salt and freshly ground black pepper

How to Prepare Pasta al Forno alla Catanese

1. Prepare the Eggplants

Wash and peel the eggplants, then slice them into 1 cm thick rounds.

Place the slices in a colander, sprinkle with salt, and let them sit for 30 minutes to remove excess bitterness.

Rinse the eggplants thoroughly and pat them dry.

Heat vegetable oil in a frying pan and fry the eggplant slices until golden. Drain on paper towels.

2. Cook the Eggs

Hard-boil 3 eggs in a saucepan with water. Once cooked, peel and slice them into wedges.

3. Make the Meatballs

In a bowl, mix the ground veal, 2 raw eggs, 50g grated caciocavallo, breadcrumbs, salt, and pepper.

Shape the mixture into small meatballs, slightly larger than hazelnuts, and set them aside.

4. Prepare the Tomato Sauce

Heat 4 tablespoons of olive oil in a saucepan and sauté the minced garlic until golden.

Add the tomato sauce, season with salt and pepper, and simmer for 30 minutes.

Pass the sauce through a sieve or food mill, then return it to the pot.

Add the peas, basil leaves, and meatballs. Simmer until the sauce thickens.

5. Cook the Pasta

Boil the pasta in salted water, draining it very al dente.

Toss the pasta with a few ladles of the tomato sauce and meatballs.

6. Assemble the Dish

Preheat your oven to 200°C (400°F).

Grease a baking dish with olive oil and spread a thin layer of tomato sauce on the bottom.

Add half the pasta to the dish, leveling it out. Layer with:

Fried eggplant slices

– Salami pieces

– Hard-boiled egg wedges

– Slices of tuma cheese

– Half of the meatballs

– A sprinkle of grated caciocavallo cheese

Add the remaining pasta and top with the remaining sauce, tuma, and grated caciocavallo.

7. Bake

Bake the dish for 15–20 minutes, or until the top is golden and the cheese is melted.

Serving Suggestions

Serve Pasta al Forno alla Catanese hot, garnished with fresh basil leaves. Pair it with a bold red wine like Nero d’Avola or Etna Rosso for a true Sicilian experience.

A Sicilian Feast

Pasta al Forno alla Catanese is more than a meal—it’s a celebration of Sicily’s rich culinary heritage. With its layers of flavors and textures, it’s a dish that brings people together around the table, making every bite unforgettable.

Buon appetito! 🍆🍝