Nonna Ciccina’s Sicilian Vegetarian Pasta Bake

Name: Nonna Ciccina’s Sicilian Vegetarian Pasta Bake (Taiano)
Yield: Feeds 4
Cuisine: Italian
Ingredients: 700 g (3 cups) passata; 100 g (⅔ cup) peas, fresh or frozen (optional); 500 g (3¾ cups) cauliflower, cut into small florets and boiled with a pinch of salt until soft; bunch fresh basil, leaves picked; 400 g (14 oz) strozzapreti pasta (or another good-quality dried pasta); 125 g (½ cup) ricotta; 50 g (1¾ oz) parmesan; 3 eggs: 2 hard-boiled and 1 whisked to pour over before cooking; 5 tbsp olive oil; 1 small onion, finely diced; 1 small carrot, finely diced

Taiano

Preparation info

Feeds
4

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

5 tbsp olive oil
1 small onion, finely diced
1 small carrot, finely diced

Europe
Italy
Main course
Sicily
Mediterranean
Vegetarian

Method

For the sugo (tomato sauce): heat a glug of olive oil in a large lidded pan and fry half the chopped onion and half the carrot until soft and golden. Stir in the peas a couple of pinches of salt for 1 minute.
Add the passata, then fill the empty containers with water and add this to the pan as well. Add a good grind of salt and black pepper, and a pinch