Entree: Italy – Calabria – Pasta al Forno Calabrese (Baked pasta casserole with meat, eggplant, tomato sauce, and melted cheese typical of Calabria)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) dried rigatoni or ziti
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 lb (454 g) eggplant, cut into 1/2-inch (1 cm) cubes
- 1 lb (454 g) ground pork
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced, about 9 g total
- 1/2 cup (120 ml) dry red wine
- 28 oz (800 g) crushed tomatoes
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 8 oz (225 g) provolone or caciocavallo, cut into 1/2-inch (1 cm) cubes
- 1 cup (100 g) grated pecorino Romano or Parmesan
- 2 tbsp (30 ml) extra-virgin olive oil for frying eggplant
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) whole milk for a light béchamel (optional but traditional in some families)
- Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta 2 minutes under al dente according to package directions; drain and toss with a drizzle of olive oil to prevent sticking.
2. Meanwhile, heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Fry the eggplant cubes in batches until golden and tender, about 5–7 minutes per batch; drain on paper towels and set aside.
3. In the same skillet, add 3 tbsp (45 ml) olive oil, then sauté the chopped onion until translucent, about 5 minutes. Add the garlic and cook 1 minute more.
4. Add the ground pork and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Pour in the red wine and simmer until reduced by half.
5. Stir in the crushed tomatoes, oregano, red pepper flakes, and season with salt and pepper. Simmer the ragù gently for 20–25 minutes to concentrate the flavors.
6. (Optional béchamel) In a small saucepan, melt butter over medium heat, whisk in flour and cook 1 minute. Gradually whisk in milk and cook until thickened; season with a pinch of salt and nutmeg if desired.
7. In a large mixing bowl, combine the par-cooked pasta, ragù, half of the fried eggplant, half of the provolone cubes, and half of the grated pecorino. If using béchamel, fold in enough to make the mixture creamy.
8. Spoon half of the pasta mixture into a 9x13-inch (23x33 cm) baking dish, scatter the remaining provolone and eggplant, then top with the remaining pasta mixture. Sprinkle the remaining pecorino over the top.
9. Bake uncovered for 25–30 minutes until the top is bubbling and golden. If desired, broil 1–2 minutes to brown the top further—watch carefully.
10. Let rest 10 minutes before serving. Garnish with fresh basil leaves and serve hot.