Baked Pasta (“A pasta o furnu”)

Baked Pasta

I know, I know, there are millions of recipes of Baked Pasta, anelletti, the traditional dish of Palermo.

But I’m Sicilian and I really enjoy preparing food when I have my American friends at my house, I love preparing the typical dishes of Sicily. It is a way to share my origins with them.

Then I have to say, (perhaps I am boasting!) but I prepared a delicious Baked Pasta, we licked our fingers good!

Baked Pasta ("A pasta o furnu")

I prepared 2 types of Baked Pasta, one with the classic ragu` which includes minced meat, and the other pasta for my husband and some vegetarian friends without meat.

Baked Pasta ("A pasta o furnu") no meat

The only ingredient that was missing was the hard-boiled egg, because some people did not like it so I avoided putting it.

But in the original recipe the hard-boiled egg is a fundamental ingredient.

It is important that the pasta is of good quality made with durum wheat. I used Primeluci Anelletti Durum Wheat Semolina Pasta that I bought on Amazon.

The anelletti must not be overcooked, and it must remain al dente.

Baked Pasta (“A pasta o furnu”)

Prep Time1 hr
Cook Time2 hrs
Resting Time30 mins
Course: Main Course
Keyword: anelletti, palermo, pasta, santa rosolia
Servings: 6


  • 1 kg anelletti pasta 35.3 oz
  • 100 g primo sale cheese 3.5 oz
  • 100 g grated Caciocavallo cheese 3.5 oz
  • 100 g grated Parmigiano Reggiano cheese 3.5 oz
  • 2 eggplant or aubergine
  • bread crumbs

For the ragu` ( meat sauce):

  • 1 kg minced meat veal and pork in equal parts (35.3 oz)
  • 1 / 2 glass of white wine
  • 800 ml tomato sauce 3.3 cups
  • 1 tbsp tomato concentrate paste
  • 300 g peas 1-1/3 cup
  • a heart of celery
  • 2 carrots
  • 1 onion
  • 2 cloves
  • salt
  • 2-3 tbsp extra virgin olive oil


Ragu` ( meat sauce)

  • In a pan, fry the thinly sliced onion with the celery and carrots cut into small pieces.
  • Crumble the minced meat using your hands. With a wooden spoon, mix the meat with fried vegetables, avoiding any sticking. When all the meat turns into a brown color and in small pieces, add half a glass of white wine to blend, and add salt.
  • After 5 minutes add the tomato paste and then tomato sauce and cloves.
  • Cook at high flame for 10 minutes, after that, reduce the heat and leave it to cook for at least 1hr.
  • Add the peas and cook for another half a hour.


  • Cut the eggplants into slices lengthwise, leave them in salted water for 20-30 minutes.
  • Drain the eggplants and fry them in hot oil.
  • Dry them on paper towels and set aside.


  • At this point cook the pasta in salted water for about 7 minutes: the cooking will be completed in the oven.


  • Grease and sprinkle a springform pan with bread crumbs .
  • Lie the sliced eggplants on the bed of breadcrumbs.
  • After mixing the anelletti with the meat sauce, add the grated cheese, add the Primo Sale cheese cut into cubes, mix well and pour everything into the pan, pressing with a spoon until it is flat.
  • Sprinkle with bread crumbs and bake at 400F in a pre-warm oven for 45 minutes.
  • Remove the pasta from the springform pan inverting it onto a plate after cooling it down a little bit.


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