Sicilian Baked Pasta with Meat Sauce and Eggs

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A hearty, festive baked pasta from Sicily traditionally made with anelletti (small ring pasta), a rich slow-simmered meat and tomato sauce, peas, sliced hard-boiled eggs, and aged pecorino. The dish is layered and baked until bubbling with a crisp golden crust, making it a staple for Sunday family lunches and holidays.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 65 gCarbs
• 5 gFiber
• 9 gSugar
• 38 gProtein
• 720 mgSodium
• 780 mgPotassium
• 280 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the meat sauce (sugo)

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 400 g (14 oz) ground beef
• 200 g (7 oz) ground pork
• 2 tbsp tomato paste
• 700 ml (3 cups) tomato passata
• 1 tsp dried oregano
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 8 fresh basil leaves, torn

For the pasta and assembly

• 500 g (1.1 lb) anelletti or small rigatoni
• 200 g (1 1/2 cups) frozen peas, thawed
• 3 hard-boiled eggs, sliced into rounds
• 100 g (3 1/2 oz) cooked ham, diced
• 150 g (5 1/2 oz) aged pecorino or caciocavallo, diced (plus 50 g grated for topping)
• 50 g (1/2 cup) fine dry breadcrumbs
• 2 tbsp unsalted butter, cut into small cubes
• 1 tbsp extra-virgin olive oil

Directions

1. Bring a large pot of well-salted water to a boil. Cook the anelletti until 2 minutes shy of al dente (they will finish cooking in the oven), then drain and toss with 1 tbsp olive oil; set aside.
2. Meanwhile, make the sugo: heat the olive oil in a wide saucepan over medium heat. Add the onion and cook for 6-8 minutes until softened and translucent, then stir in the garlic for 30 seconds. Add the ground beef and pork, breaking it up with a wooden spoon, and brown for 8-10 minutes until no pink remains. Stir in the tomato paste and cook for 2 minutes, then pour in the passata. Season with oregano, salt, and pepper, partially cover, and simmer gently for 35-40 minutes until thick and rich. Stir in the basil and peas during the last 5 minutes.
3. Preheat the oven to 200°C (400°F). Butter a 24 x 32 cm (9 x 13 inch) baking dish and dust it lightly with breadcrumbs. In a large bowl, combine the drained pasta with the meat sauce, diced pecorino, and diced ham, tossing until everything is evenly coated.
4. Spread one-third of the pasta mixture in the prepared dish. Arrange half of the hard-boiled egg slices over the top, then sprinkle with a little of the grated pecorino. Repeat with another third of the pasta, the remaining eggs, and more cheese, then finish with the final layer of pasta.
5. Top the casserole with the remaining grated pecorino, scatter the breadcrumbs evenly over the surface, and dot with the butter cubes. Bake for 25-30 minutes until the top is deep golden brown and crisp and the sauce is bubbling at the edges.
6. Let the pasta al forno rest for 10 minutes before slicing into squares so the layers set, then serve warm with a simple green salad on the side.

Cook’s Notes

• True Sicilian pasta al forno uses anelletti; if you can't find them, ditalini or small rigatoni are the best substitutes.
• Pull the pasta from the water 2 minutes early since it will continue cooking in the oven and you want it to hold its shape.
• A thin layer of besciamelle over the top before the breadcrumbs is a common Palermo variation that yields an even richer, creamier crust.
• Resting the baked pasta for 10 minutes is essential; cutting too early causes the layers to collapse and the cheese to slide out.

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