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Italian Cuisine with Eliana – SICILIAN STYLE BAKED PASTA

Serves 6

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

500 gr Rigatoni Barilla (or Molisana) 

650 gr Tomato sauce

500 gr Gouda cheese 

2 Aubergines

300 gr Parmesan cheese 

2 Eggs 

100 gr Ham 

100 gr Salami 

1 Onion

Sunflower seeds’ oil (as needed)

Olive oil (as needed)

Basil (as needed)



  • Cut the aubergines in thin slices. Put the aubergine’s slide in a colander with some salt for 20 minutes
  • Wash and then dry the aubergines. Fry in boiling oil the aubergine’s slides
  • In the meanwhile, prepare the tomato sauce:


Brown the onion in olive oil

Add tomato sauce, basil and salt

Cook with medium fire for 20 minutes


  • Boil the eggs until they are hard boiled
  • Cut the gouda cheese, salami and ham in small cubes



Prepare the pasta:


  • Boil some water in a pot. Pour the pasta and cook it for 9 minutes. Dry the pasta 
  • Add the tomato sauce (spare 3 spoons)
  • Put half of the pasta in a baking tray. Cover with aubergine’s slides
  • Add gouda cheese, eggs (in pieces), the ham and the salami
  • Cover with the remaining half of pasta
  • Add the 3 spare spoons of tomato sauce
  • Cover on top with parmesan cheese
  • Bake in hot oven at 180°C for 30 minutes 



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