If you love baked pasta, this Pasta al forno is the Sicilian answer to your craving for something saucy, cheesy and wonderfully cozy. Also called pasta 'ncasciata, this Sicilian pasta casserole layers silky roasted eggplant, sausage-tomato sauce, tender rigatoni and plenty of melty provolone into an eggplant casserole made just for two.
The eggplant is roasted in the oven rather than fried, the cheeses are easy to find at the grocery store, and much of the work can be done ahead. On serving day, simply boil the rigatoni, layer the casserole and bake until bubbling and golden.
This small-batch baked rigatoni has all the comforting layers of traditional Sicilian baked pasta without requiring a giant casserole dish or leaving you with days of leftovers. The roasted eggplant becomes tender and silky, the sausage-tomato sauce adds richness, and the provolone melts into every layer.
The result? A seriously cheesy Sicilian pasta dinner made for two.
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What Is Pasta al Forno?
Pasta al forno simply means baked pasta, but this Sicilian version is so much more than that. Pasta 'ncasciata brings together silky eggplant, tomato sauce, pasta and lots of melty cheese in one cozy casserole-and honestly, that is my kind of comfort food.
Traditionally, this Sicilian pasta might be made with fried eggplant and caciocavallo. I've made a few changes to keep things easier for a weeknight kitchen: I roast the eggplant, use dried rigatoni and reach for sharp provolone because it melts beautifully and is easy to find.
And because I'm cooking for two, I assemble it in individual baking dishes. You get all those saucy, cheesy, eggplant-filled bites of Pasta al forno without making a giant pan.
Why Eggplant and Provolone Work So Well
Eggplant is one of the stars of this Sicilian pasta, becoming silky and almost creamy when roasted. Rather than frying slices, I roast the eggplant until tender and deeply flavorful. It makes the casserole easier to prepare and gives the eggplant a chance to soak up the tomato sauce.
Traditionally, pasta 'ncasciata often calls for caciocavallo, a Southern Italian cheese with a wonderful flavor and melting quality. I use sharp provolone instead. It is still Italian, easy to find at the grocery store and, most importantly, makes an exceptionally good cheesy pasta casserole.
Make Pasta al Forno Ahead
This is one of those baked pasta dishes that gets much easier when you divide the work.
A day or two ahead:
- Roast the eggplant, you can refrigerate for up to 24 hours
- Make the sausage-tomato sauce. This can be refrigerated for up to 3 days.
- Refrigerate both separately in air tight containers in the refrigerator until you're ready to assemble.
On serving day: Cook the rigatoni, bring the eggplant to room temperature and warm the sauce. Now you are ready to layer the casseroles and bake.
That makes this Pasta al forno for two especially nice when you want a dinner that feels leisurely without spending the entire evening in the kitchen.
How to Layer Pasta 'Ncasciata
Here's where I take a cue from America's Test Kitchen: instead of stirring all of the eggplant through the pasta, I like to create a distinct layer of roasted eggplant in the casserole.
It gives you a little of everything in every bite-saucy rigatoni, silky eggplant and plenty of melted cheese.
Step 1 | Start with rigatoni and some Sauce
Toss the parboil rigatoni with some of the sauce and divide it between the dishes.
STEP 2 | Add cheese
Sprinkle shredded provolone over pasta.
Step 3 Layer the roasted eggplant
Arrange the roasted eggplant slices over the pasta, overlapping slices to make an even layer. Gently, using your hands press lightly on eggplant to compress the eggplant and pasta.
Step 4 | Finish with more Sauce and cheese
Because this is Pasta al forno, a bubbling, golden cheese topping isn't optional. pour the remaing sauce over egg plant, then sprinkle with Parmesan and if you want a little extra melty cheese I will often dot the top with slices of Mozzarella. Now it is ready to bake.
Pasta al Forno for Two
A big pan of baked pasta is wonderful when you're feeding a crowd. But when there are just two of you, individual Pasta al forno casseroles make much more sense.
You get all the good parts-roasted eggplant, rich tomato sauce, tender rigatoni and bubbling cheese-without three days of leftovers.
That's my kind of Sicilian comfort food.
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More Pasta Recipes for Two
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- Chicken Marsala Fettuccine - Cooking Together Date Night and Wine Pairings
- Lazy Ravioli and Vegetable Lasagna in White Sauce
- Orecchiette and Creamy Broccoli Pasta Sauce
Pasta al Forno Recipe for Two: Sicilian Baked Pasta with Eggplant and Provolone
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Ingredients
- ¼ cup extra virgin olive oil
- 1 pound eggplant, sliced crosswise about ½ inch thick
- 8 ounces sweet Italian sausage , casings removed
- 1 to 2 cloves garlic , minced
- 24.5 ounces passata , like Mutti Passata or use strained tomatoes, see note below.
- ¼ teaspoon freshly ground black pepper to taste
- ¼ cup fresh basil leaves , chopped
- 8 ounces rigatoni , about half of the one pound package.
- 3 ounces sharp provolone , shredded about ¾ cup
- 1 ounce fresh mozzarella ball , sliced into thin slices, about 4 slices, (optional)
- 1 ounce grated Parmesan cheese about ½ cup
Instructions
Roast the Eggplant
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil for easy clean up. Spray foil generously with vegetable oil spray, then brush the foil with 1 table spoon olive oil.
- Arrange eggplant slices in a single layer on prepared sheet. Using a pastry brush, brush tops of egg plan with 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Flip the eggplant slices and brush with 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Roast eggplant until tender and lightly browned, about 20 minutes. Rotate the baking sheet halfway through roasting. Let the eggplant cool on the baking sheet. Reduce oven temperature to 350 degrees.
Make the Sausage-Tomato Pasta Sauce
- Heat about 1 Tablespoons oil in large saucepan over medium-high heat until it begins to shimmer. Add sausage and cook, breaking up the meat into small pieces with a wooden spoon. Cook until no longer pink, about 5 to 7 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Stir in passata, pepper, and remaining ½ teaspoon salt, scraping up any browned bits. Cook, stirring frequently, until bubbling throughout, about 2 minutes. Remove from heat and stir in basil.
Parboil the Rigatoni
- Bring 4 quarts of water to boil in a large pot. Add the pasta and 1 Tablespoon salt and cook, stirring often, until pasta is flexible but not yet cooked through, about 7 minutes. Drain pasta and return it to the pot.
Assemble the Eggplant Casserole
- Set aside about 1-½ cups of the sauce. Add the remaining sauce to the pasta, stirring to coat. Divide the pasta mixture evenly between the two baking dishes. Sprinkle provolone over pasta, then top with eggplant, overlapping the slices to make an even layer.
- Pour reserved sauce over eggplant, then place 2 slices of mozzarella, if using, on top of each baking dish and sprinkle with Parmesan. Place baking sheets on rimmed baking sheet to catch any sauce that bubbles over. Cover with aluminum foil.
Bake the Pasta
- Bake on upper rack until bubbling, about 15 - 20 minutes. Carefully remove the foil and bake an additional 15 - 20 minutes, until the cheese is melted and begins to brown. Let cool for 15 minutes and serve.
Notes
What is Passata?
Passata is an uncooked tomato puree usually found near the other canned tomato products in the grocery store. If you're buying the Pomi brand, it may be labeled "strained tomatoes." One 24 ounce jar will yield about 3 cups of sauce, perfect when cooking for two.Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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