Pasta ’Ncaciata A Rich Sicilian Baked Pasta Inspired by Montalbano

Описание: Pasta ’Ncaciata A Rich Sicilian Baked Pasta Inspired by Montalbano.
If you are a fan of Inspector Montalbano, you will almost certainly have seen him enjoying pasta ’ncaciata at the table. This rich Sicilian baked pasta is one of the most iconic dishes of southeast Sicily, especially around Ragusa, where much of the series is filmed.
Pasta ’ncaciata is a deeply comforting pasta al forno, layered, compacted, and baked until generous and satisfying. It is traditionally cooked for festive moments, family gatherings, and special occasions, not as an everyday meal, but as something to look forward to.

In this video, I cook my own version at home in England, bringing a piece of Sicily to our table. I explain why the dish is called ’ncaciata, meaning pressed or compacted, and why it has become so closely associated with Montalbano and the Ragusa area. I also talk about Ragusa itself, a city made of two parts, Ragusa Superiore and Ragusa Ibla, famous for its Baroque architecture, golden stone, olive oil, cheese, and food culture where time still feels unhurried.

This is a rich dish, full of meat, cheese, eggplant, and pasta, and it is best enjoyed occasionally, during colder months or when you want to cook something generous and comforting for people you care about.

INGREDIENTS (from the video)
Pasta and base
500 g rigatoni
Olive oil, as needed
Fine breadcrumbs, enough to coat the tin and a little for the top

Ragù
500 g minced beef (or 250 g beef + 250 g pork if preferred)
2 red onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
About 700 g tomato passata
About 1/3 glass dry white wine
Salt and black pepper, to taste
A generous pinch of oregano (optional)

Vegetables

2 medium eggplants (aubergines), cut into 1–2 cm cubes
About 150 g frozen peas

Cheese and fillings
Smoked scamorza, diced (about 3000 g)
Mozzarella, chopped (about 125 g)
Grana Padano, Parmigiano Reggiano, or Pecorino, grated (about 80–100 g)
Cooked ham, diced (about 150 g)
Chorizo, diced (optional, about 100 g)

Eggs
6 hard-boiled eggs
3 chopped into the filling
3 sliced for the top

METHOD
1. Make the ragù
Heat olive oil in a saucepan. Add onion, carrot, and celery and cook on high for a couple of minutes. Add the minced beef and brown for about 5 minutes until the pan is dry. Deglaze with white wine and let the alcohol evaporate. Add passata, oregano if using, salt and pepper. Bring to the boil, cover, and simmer on medium for about 30 minutes. Add the peas halfway through and continue cooking until rich and glossy.

2. Cook the eggplants
Heat a little olive oil in a pan, add the eggplant cubes, cover, and cook gently for about 20 minutes, shaking the pan every few minutes. They will soften and steam in their own moisture without deep frying.

3. Cook the pasta
Cook the rigatoni in well salted boiling water for 5–6 minutes only, not fully al dente. Drain.

4. Combine
Mix the pasta with several ladles of ragù. Add the cooked eggplants and chopped boiled eggs. Mix gently.

5. Assemble
Oil a baking tin and coat with breadcrumbs. Add half the pasta mixture and press it down firmly. Layer with scamorza, ham, chorizo, and a little more sauce. Add the remaining pasta and press down again. Top with sliced eggs. Cover loosely with foil.

6. Bake
Bake at 180°C fan (200°C conventional) for 30 minutes. Remove foil, add mozzarella, grated cheese, and a light sprinkle of breadcrumbs. Return to the oven uncovered for 10 minutes until golden and crusty.

7. Rest and serve
Let the pasta rest for 5–10 minutes before slicing. This helps it hold together and makes serving easier.

CHAPTERS
00:00 Introduction and Montalbano connection
00:30 Ingredients overview
03:06 Making the ragù
04:20 Cooking the eggplants
05:45 Cooking the pasta
06:11 Mixing everything together
06:58 Assembling and compacting the pasta ’ncaciata
09:33 Oven ready and make-ahead tips
10:43 Finishing with cheese and breadcrumbs
12:36 Ragusa, Sicily, and Montalbano
15:05 Resting, slicing, and serving
16:29 Final thoughts and tasting

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