Pasta al forno alla siciliana
Baked rigatoni with beef ragu, fried aubergine, peas and melting cheese. The big Sunday dish in Sicilian homes.
- Time1 hr 30
- LevelMedium
- Costabout £1.67 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 2 tablespoons of oil in a large pan. Fry the aubergine for 10 minutes until golden and soft. Tip onto a plate.
10 min - 2
In the same pan, cook the onion in the remaining oil for 6 minutes. Add the mince and garlic and brown for 8 minutes, breaking it up.
14 min - 3
Pour in the passata and simmer for 20 minutes until thick and rich. Stir in the peas, aubergine and basil.
20 min - 4
Heat the oven to 200°C (180°C fan). Cook the rigatoni in salted water for 3 minutes less than the packet says, then drain.
8 min - 5
Mix the pasta with the sauce and half of the pecorino. Spoon half into a deep baking dish, add the egg slices and half the mozzarella, then the rest of the pasta.
- 6
Top with the remaining mozzarella and pecorino. Bake for 30 minutes until bubbling with a crisp, golden top. Rest for 10 minutes before serving.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.