This baked whole wheat pasta alla Siciliana recipe pairs eggplant, tomatoes, basil and mozzarella with whole wheat pasta tubes. It’s easy to make, meatless and nutritious. Serve it as a side dish or main dish. Take it to potlucks and cookouts. Everyone will love this pasta bake that’s full of Mediterranean flavor!
What does ‘alla Siciliana’ mean?
Recipes described as ‘alla Siciliana’ are those that are made with ingredients typical of Sicilian cuisine and using Sicilian cooking methods. In fact, ‘alla Siciliana’ means in Sicilian style.
There are a number of Italian pasta recipes ‘alla Siciliana’ including pasta bakes like this whole wheat pasta recipe. The most common ingredients in Sicilian style dishes are tomatoes, eggplant, olives, capers, anchovies and breadcrumbs.
If you like pasta dishes made with these ingredients, do check out my pasta alla Norma recipe, pasta with swordfish and pasta alla Parmigiana. The latter includes almost the same ingredients as this recipe, but the dish is not baked, and the pasta isn’t whole wheat.
Is whole wheat pasta healthier?
Whole wheat (also called whole grain) pasta is definitely healthier than normal pasta. It has more fiber and more nutritional value. This is because whole wheat flour contains the entire grain kernel, the germ, endosperm and bran, so whole wheat pasta has higher levels of vitamins and minerals like magnesium, iron, B‑vitamins, zinc, phosphorus, and antioxidants.
Whole wheat pasta also has less calories than regular pasta and can be more filling because it takes longer to digest. However, there is definitely a difference in taste and texture between the two types of pasta. Some people find whole wheat pasta to be a bit grainy or bitter. But, I think much depends on the brand of pasta, the sauce you serve it with and the cooking method.
Of course, you can make this baked pasta alla Siciliana with regular pasta tubes instead of whole wheat.
Ingredients for baked whole wheat pasta alla Siciliana.
Main ingredients.
Pasta: This recipe calls for whole wheat pasta tubes. I used mezze maniche made by Garofalo, pasta makers from Gragnano, Naples. These pasta tubes have grooves (rigate) and are made with 100% Italian organic wheat. You can use other brands and other types of whole wheat pasta tubes such as penne rigate or rigatoni.
Eggplant: Eggplants are a typical Sicilian ingredient used in many Southern Italian recipes. I used zebra eggplants (also known as graffiti eggplants). These are slightly sweeter and less bitter than regular eggplants. You can also use regular Italian eggplant or if you can find them the round Sicilian eggplants which are actually my favorites!
Tomatoes: This recipe calls for canned peeled tomatoes or passata. I used canned peeled cherry tomatoes.
Mozzarella: Fresh mozzarella cheese is best. I used mozzarella di bufala (made from water buffalo milk) but regular cow’s milk mozzarella is perfect too. N.B. I don’t like to use ready shredded mozzarella as this has an anti-caking agent to stop it clumping and it doesn’t melt as well as fresh whole mozzarella.
Other ingredients.
Basil: Fresh basil is added to the baked whole wheat pasta dish while you are assembling it. You can also serve with some more fresh basil leaves if you want for an added fresh herby flavor Dried basil isn’t recommended.
Olive Oil: I used olive oil to fry the eggplant and make the sauce. However, you can use another vegetable oil to fry the eggplant as you will need quite a lot and olive oil can be expensive. Then use a little olive oil just for the sauce.
Parmigiano: Freshly grated Parmigiano Reggiano or Grana cheese can both be used. Freshly grated has the best flavor. But neither are vegetarian. Use a vegetarian parmesan cheese to keep this recipe meatless.
Optional ingredients: If you like your tomato sauce a little spicy, you can add some red pepper flakes (peperoncino) to it.
Step by Step Instructions.
Prepare the ingredients: Cut the mozzarella into small cubes and do the same with the eggplant after washing it.
Step 1. Heat some oil in a deep frying pan or large skillet and fry the eggplant cubes until golden brown on all sides. Remove the eggplant from the hot oil using a slotted spoon and place in a bowl lined with kitchen paper to drain the excess oil.
Step 2. If you used olive oil and there’s still a lot in the skillet, pour some out leaving just enough to make the tomato sauce. Heat the oil again if necessary and add the canned peeled tomatoes or passata and some basil leaves. Simmer over a medium heat for about 20 minutes. Add salt and freshly ground black pepper to taste.
Step 3. While the sauce is simmering, put a pot of water on to boil for the whole wheat pasta. Add salt once it starts boling and bring to a boil again. Cook the pasta very al dente (about 2 minutes less than the package instructions). When the pasta is ready drain it and add it to the skillet with the sauce.
Step 4. Mix the pasta sauce and cooked pasta together and then make a layer of pasta and sauce in the bottom of a rectangular or round baking dish or casserole dish. Add some of the eggplant cubes and top with mozzarella and grated cheese.
Step 5.Make a second layer of pasta and tomato sauce. Top again with eggplant, then mozzarella and grated cheese. Finally add some fresh basil leaves.
Step 6. Bake your whole wheat pasta with eggplant in a pre-heated oven at 180°c (356°F) for about 20 minutes or until the cheese on top has melted. Let your baked whole wheat pasta with eggplant rest for 2-3 minutes before serving.
FAQs
Although this used to be common practice, said to be necessary to remove bitterness, nowadays many chefs no longer do it as modern varities of eggplant are less bitter than in the past. I almost never salt my eggplants.
This recipe is vegetarian if you use vegetarian cheese. Mozzarella isn’t always vegetarian. Some mozzarella contains animal rennet. However, many modern mozzarella varieties use microbial or vegetable rennet. Check the label. Italian Parmigiano and Grana contain animal rennet so use a vegetarian parmesan instead.
Yes, you can assemble this dish in the morning for the evening, or even the day before. But, it’s best to wait until the cooked pasta and sauce are room temperature. Otherwise, the cheese will start to melt. Cover the dish with plastic wrap and keep it in the fridge until you are ready to bake and serve.
What to do with leftovers.
Leftover baked whole wheat pasta with eggplant can be kept in the fridge in an airtight container for 2-3 days. To reheat, do so either in the microwave for 1-2 minutes or in a hot oven for 10-15 minutes covered with aluminum foil to prevent the top from burning!
Pin for later.
Let me know what you think.
Despite its name, this baked whole wheat eggplant pasta recipe originally comes from Naples. However, the combination of eggplant and tomatoes is typically Sicilian too. In fact, you can find similar dishes throughout Southern Italy. So to me, this is a delicious Mediterranaen pasta bake! It’s a really good recipe to serve as a meal or a side dish.
If you try it, I’d love to know what you think. You can write a comment here on the blog or on the Pasta Project Facebook page. Your feedback is much appreciated!
I’m sure this will become a favorite recipe for all occasions.
Buon appetito!
Baked Whole Wheat Pasta with Eggplant alla Siciliana.
This baked whole wheat pasta with eggplant alla Siciliana recipe pairs eggplant, tomatoes, basil and mozzarella with whole wheat pasta tubes. It’s easy to make, meatless and nutritious. Serve it as a side dish or main dish. Take it to potlucks and cookouts.
Ingredients
- 12 ounces whole wheat pasta tubes
- 1.5 pounds canned peeled tomatoes or passata
- 2 eggplants cut into cubes
- 12 ounces fresh mozzarella cut into cubes
- 1 handful fresh basil leaves
- salt to cook pasta and to taste
- freshly ground black pepper. to taste
- 2 ounces Parmigiano Reggiano or grana freshly grated or vegetarian parmesan.
- 8.5 flozs vegetable oil to fry eggplant (I use olive oil)
- 2 tablespoons extra virgin olive oil. to cook sauce if olive oil not used for eggplant.
Instructions
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Prepare the ingredients: Cut the mozzarella into small cubes and do the same with the eggplant after washing it.
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Heat some oil in a deep frying pan or large skillet and fry the eggplant cubes until golden brown on all sides. Remove the eggplant from the hot oil using a slotted spoon and place in a bowl lined with kitchen paper to drain the excess oil.
-
If you used olive oil and there’s still a lot in the skillet, pour some out leaving just enough to make the tomato sauce. Heat the oil again if necessary and add the canned peeled tomatoes or passata and some basil leaves. Break the tomatoes up with a fork and simmer over a medium heat for about 20 minutes. Add salt and freshly ground black pepper to taste.
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While the sauce is simmering, put a pot of water on to boil for the whole wheat pasta. Add salt once it starts boling and bring to a boil again. Cook the pasta very al dente (about 2 minutes less than the package instructions). When the pasta is ready drain it and add it to the skillet with the sauce.
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Mix the pasta sauce and cooked pasta together and then make a layer of pasta and sauce in the bottom of a rectangular or round baking dish or casserole dish. Add some of the eggplant cubes and top with mozzarella and grated cheese.
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Make a second layer of pasta and tomato sauce. Top again with eggplant, then mozzarella and grated cheese. Finally add some fresh basil leaves to the top.
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Bake your whole wheat pasta with eggplant in a pre-heated oven at 180°c (356°F) for about 20 minutes or until the cheese on top has melted. Let your baked whole wheat pasta with eggplant rest for 2-3 minutes before serving.
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Notes
See main content for what to do with leftovers and other tips.
Nutrition
Calories: 743kcalCarbohydrates: 76gProtein: 38gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 77mgSodium: 1008mgPotassium: 923mgFiber: 15gSugar: 15gVitamin A: 964IUVitamin C: 21mgCalcium: 672mgIron: 3mg
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