Pasta Ncasciata is a hearty baked pasta dish that is packed with tender eggplant, melty caciocavallo cheese, and crushed tomatoes.

In Sicily, ’ncasciata has many variations. Chef Michael Gulotta’s version combines tender eggplant, buttery caciocavallo cheese, and crushed tomatoes with al dente rigatoni. Baking the eggplant rounds rather than frying them cuts down on the prep time.​

Serves 8

foodandwine.com

INGREDIENTS
1 pound uncooked rigatoni
2 small eggplants (about 1 1/2 pounds), unpeeled, stemmed, and sliced crosswise into 1/4-inch-thick rounds
5 1/2 teaspoons kosher salt, divided
6 tablespoons olive oil, divided
12 ounces ground pork
1 medium-size (10-ounce) yellow onion, chopped (about 1 3/4 cups)
8 garlic cloves, finely chopped (about 3 tablespoons)
2 (28-ounces) cans whole peeled San Marzano tomatoes, crushed by hand and juices reserved
2 tablespoons tomato paste
2 teaspoons granulated sugar
1 cup fresh or frozen sweet peas (optional)
12 large basil leaves, thinly sliced (about 1/3 cup), plus more for garnish
8 ounces caciocavallo or provolone cheese, grated (about 2 cups)
2 1/2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

INSTRUCTIONS
Preheat oven to 425°F. Bring a large pot of salted water to a boil over high. Add pasta, and cook according to package instructions for al dente. Drain well, and spread pasta in an even layer on a rimmed baking sheet. Set aside until ready to use.

While pasta cooks, arrange eggplant rounds evenly on a paper towel–lined baking sheet; sprinkle 2 teaspoons salt over both sides of eggplant rounds. Let stand 10 minutes. Pat dry with paper towels.

Brush 2 tablespoons oil evenly on 2 baking sheets. Arrange eggplant rounds in a single layer on baking sheets, and brush 2 tablespoons oil evenly over eggplant rounds. Roast in preheated oven until softened and starting to brown, about 20 minutes. Remove from oven, and set aside until ready to use. Reduce oven temperature to 350°F.

While eggplant roasts, heat remaining 2 tablespoons oil in a large saucepan over medium-high. Add pork and 1/2 teaspoon salt; cook, stirring to break up meat into small pieces, until pork is browned, about 8 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 4 minutes. Stir in crushed tomatoes and juices, tomato paste, sugar, and remaining 3 teaspoons salt; bring to a simmer over medium-high. Reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until tomatoes have broken down completely into sauce, about 20 minutes. Remove from heat. Fold in cooked pasta, peas (if using), and sliced basil.

Spread half of the pasta mixture (about 6 cups) in bottom of a 13- x 9-inch baking dish. Top with half of the eggplant and 1 cup caciocavallo. Repeat layers once with remaining pasta mixture, remaining eggplant, and remaining caciocavallo. Sprinkle evenly with Parmigiano-Reggiano.

Cover baking dish with parchment paper, and wrap tightly with aluminum foil. Bake at 350°F until filling is bubbly around the edges and in center (you will need to unwrap the baking dish to check), about 30 minutes. Remove foil and parchment paper, and bake until cheese is golden and bubbly, 10 to 12 minutes. Remove from oven. Garnish with additional basil, and serve.

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

The secret of Lemon-Infused Spaghetti with Provolone: infusing water with lemon peels overnight, then using the flavored water to cook the pasta.

Serves 4

saveur.com

INGREDIENTS
3 whole whole medium lemons, scrubbed
1 lb. thin spaghetti
Kosher salt
1⁄2 cup grated provolone
1⁄4 cup extra-virgin olive oil
Freshly ground black pepper

INSTRUCTIONS
Using a vegetable peeler or paring knife, remove the peels from the lemons and reserve (save the fruit for another use). In a large, high-sided skillet, combine the peels and 2 cups water. Bring to a low simmer, then turn off the heat and set aside to steep at room temperature for 12 hours.

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until the pasta is flexible but still somewhat crunchy at the center, 4–5 minutes. Drain the spaghetti, rinse under cold running water, and set aside.

Remove the lemon peels from the skillet, then bring the lemon water to a boil over high heat. Add the reserved spaghetti and finish cooking, tossing constantly with tongs, until al dente, 5–6 minutes. (The lemon water should be mostly or fully absorbed.) Transfer the spaghetti to a large bowl, toss with the provolone, olive oil, and pepper, and serve immediately.

Love Roasted Butternut Squash and Spinach Lasagna for its vegetable forward yet comforting and familiar flavors.

Serves 12

vermontcreamery.com

INGREDIENTS
6 Cups Butternut squash (about 1 medium squash)
2 tablespoons extra virgin olive oil
kosher salt and black pepper
6 tablespoons Vermont Creamery Unsalted Cultured Butter – 82% Butterfat
3 cloves garlic
12 leaves fresh sage
2 sprigs fresh rosemary
¼ cup all-purpose flour
2 cups whole milk
2 cups low sodium chicken or vegetable broth
¼ teaspoon fresh grated nutmeg
1 cup shredded gouda or fontina cheese
2 cups whole milk ricotta
2 cups shredded provlone
20 oz frozen spinach
1 box no-boil lasagna pasta sheets
1 oz thinly sliced prosciutto

INSTRUCTIONS
Preheat oven to 375 ºF. Lightly butter a 9×13 inch baking dish.

On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.

Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.

In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.

Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used…don’t stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!