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Baked Anelletti (Anelletti Ca Carne Capuliata)

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Layers of tiny pasta rings, slow-cooked meat sauce, peas, and melted cheese make Baked Anelletti everything you want in a Sicilian pasta bake.

Baked anelletti pasta cake on a glass plate.

It happens to be Father’s Day here in Australia, so a big Happy Father’s Day to all the dads out there. On a special day like this, I usually ask my husband what he would like for lunch, and his answer never changes. Anelletti. It has always been his favourite dish and my father’s as well.

This pasta bake is very popular in Palermo and uses a specific pasta shape called anelletti, little rings with the perfect texture for this dish. In Sicily, you often find it in cafés as timbaletti, small individual portions shaped like a frustum of a cone.

At home, though, it is usually prepared as one large “pasta cake” that can be sliced and shared by the whole family.

Slice of baked anelletti on a white plate with the pasta bake in the background.

My version has the flavours I grew up with, and the fried eggplant makes such a difference. Instead of mozzarella, I use provolone piquant, and there is no béchamel sauce.

The original recipe also includes estratto, a traditional Sicilian tomato concentrate made from ripe tomatoes dried in the sun. Its flavour is far more intense than other tomato-based products, and you can usually find it online.

If estratto is not available, make the dish without it and without the tomato purée, using only tomato double concentrate and adjusting the quantity. This recipe changes slightly from family to family, and this is the one I grew up with.

So this is for my husband and for my father. Happy Father’s Day.

Why We Love Sicilian Pasta Bake

  • Works with small swaps like different cheeses or a few extra vegetables you already have.
  • Makes feeding a group easier because one big sliceable “cake” keeps serving simple.
  • Doubles as a great make-ahead option when your day is full, and you still want something home-cooked.

Key Ingredients for Baked Anelletti

Prepped ingredients for baked anelletti arranged on the counter.

Anelletti

Ring-shaped pasta designed to hold sauce inside each opening. Use good-quality durum wheat anelletti so the rings stay intact when mixed with the ragù.

Estratto

Traditional Sicilian tomato concentrate made by drying ripe tomatoes in the sun. A small amount brings depth and strong colour. Choose a well-made estratto if you can find it, but the recipe still works with only tomato double concentrate.

Provolone Piquant

Semi-hard cheese with a savoury, slightly sharp flavour. It melts without turning runny, which helps the pasta hold together. Use provolone piquant when possible, though Caciocavallo is a reliable alternative.

Fried Eggplant

Adds warmth and extra body to the dish. Frying keeps the cubes firm so they do not break apart during mixing. Choose an eggplant with smooth skin and no soft spots for the best result.

Find the complete list with measurements in the recipe card below.

How to Make Baked Anelletti

Step 1: Finely dice the onion and place it in a pot with the extra virgin olive oil.

Chopped onions cooking gently in olive oil.

Step 2: Sauté over low heat until soft. Add the minced beef and stir with a wooden spoon to break up the lumps. Cook until the meat browns well.

Step 3: Dissolve the estratto in a small amount of hot water. Add the estratto, tomato double concentrate, and tomato purée. Stir, season with salt, and cover the sauce with water.

Tomato purée, double concentrate, and estratto added to browned meat.

Step 4: Cover and cook over low heat for a couple of hours. Add more water if needed. The sauce should be thick. About 15 minutes before it is ready, add the frozen peas and continue cooking.

Ragù at the start of cooking and after it has reduced.

Step 5: Cut the eggplant into 3 × 3 cm – 1¼ × 1¼ in pieces. Place them in a bowl of salty water for 30 minutes to reduce bitterness.

Step 6: Drain the eggplant, pat it dry, and deep fry it in hot vegetable oil. Transfer to a plate lined with kitchen paper to absorb excess oil.

Fried eggplant cubes draining on paper towel.

Step 7: Cut the provolone piquant into small cubes and set aside.

Step 8: Line the base of a round springform pan with baking paper. Drizzle some vegetable oil over the base and sides, then brush evenly.

Step 9: Add breadcrumbs and coat the oiled base and sides thoroughly. Make sure there are no uncoated spots, or the pasta may stick.

Springform pan lined, oiled, and coated with breadcrumbs.

Step 10: Cook the anelletti in boiling salted water following the steps in “How to Cook Pasta al Dente”, but only for half the cooking time listed on the package.

Note: This pasta brand cooks in 6 minutes (from the suggested 17). The pasta continues cooking when mixed with hot ragù and again in the oven, so it will not be raw.

Step 11: Drain the anelletti and mix with the ragù, Parmigiano Reggiano, cubed provolone piquant, and fried eggplant until evenly combined.

Anelletti mixed with ragù, eggplant, and cheese.

Step 12: Transfer the mixture into the prepared pan and press it down firmly with a wooden spoon so it becomes compact.

Step 13: Sprinkle the top with more breadcrumbs.

Anelletti mixture covered with breadcrumbs before baking.

Step 14: Bake immediately or refrigerate and bake the next day.*

Step 15: When the pasta bake is cooked, remove it from the oven and run a spatula or butter knife around the sides to loosen it.

Step 16: Place a large plate over the springform pan. Holding the plate and the pan together, flip the bake over carefully.

Step 17: Tap the outside of the pan gently to release the pasta. Open the springform pan and unmould the “pasta cake.”

Step 18: Cut into slices and serve immediately.

Baked Anelletti - Anelletti ca carne capuliata

Frequently Asked Questions

Can I use a different pasta shape for this Anelletti with eggplant recipe?

Short shapes with curves or holes work best. Anelletti holds the ragù inside each ring, which helps the pasta cake keep its structure. Alternatives like ditali or small macaroni can work, but the texture changes.

What else can I add to the filling?

Common additions include small cubes of mortadella or sliced hard-boiled eggs. Both mix well with the ragù and cheese without affecting how the pasta holds together.

What can I use if I cannot find estratto?

Use tomato double concentrate only. Increase the amount slightly so the sauce keeps a strong colour and thick consistency. Skip the tomato purée when making this change.

Can I leave out the eggplant?

You can, but the overall taste becomes heavier since the eggplant brings some lightness to the mix.

Extra Help from the Kitchen

Use a Wide Pot for the Ragù – A wider pot gives more surface area, so the liquid reduces steadily and the sauce develops depth without sticking. The meat also browns more evenly when it has room to spread out.

Taste for Salt After Reduction – The ragù becomes more concentrated as it cooks, so the salt level changes over time. Adjust the seasoning only when the sauce has thickened, or it may end up too strong.

Let the Fried Eggplant Cool Fully – Warm eggplant releases steam once mixed with the pasta, which can soften the texture. Cooling it first keeps the cubes firm and helps them hold shape inside the pasta cake.

Check Cheese Size Before Mixing – Keep provolone cubes small and uniform so they melt evenly instead of forming pockets. Larger pieces tend to sink, while small pieces spread through the dish and give a consistent flavour.

Variations and Twists

Add Small Cubes of Mortadella – Fold in finely diced mortadella for extra savoury richness. The cubes warm through during baking and blend well with the ragù and cheese.

Use Caciocavallo Instead of Provolone – Replace provolone piquant with Caciocavallo for a slightly sharper edge. The cheese melts gently and keeps the structure of the pasta cake.

Include Hard-Boiled Eggs – Slice two hard-boiled eggs and fold them into the pasta before baking. They add a soft layer that works well with the dense pasta and slow-cooked sauce.

Make Individual Timbaletti – Shape the pasta mixture in metal moulds or ramekins to create single portions. Adjust baking time slightly so the top browns without drying the sides.

Add Extra Eggplant – Increase the fried eggplant for a softer, more rounded flavour. Keep the cubes small, so they distribute well and maintain the structure of the pasta cake.

Storage and Shelf Life

Store leftover portions of Anelletti Ca Carne Capuliata in airtight containers in the fridge for up to 3 days. Freeze individual slices in well-sealed containers for as long as 2 months.

Thaw them overnight in the fridge so the texture stays firm. Reheat in the microwave or warm gently in the oven until hot.

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Baked anelletti pasta cake on a glass plate.
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Baked Anelletti Recipe (Anelletti Ca Carne Capuliata)

Layers of tiny pasta rings, slow-cooked meat sauce, peas, and melted cheese make Baked Anelletti everything you want in a Sicilian pasta bake

Course: Main
Cuisine: Italian
Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Servings: 24 cm – 9.5 inches round springform pan
Author: Manuela Zangara

Ingredients

  • 800 g – 1.75 lbs minced beef
  • 280 g – 10 oz tomato double concentrate
  • 350 ml – 12 oz tomato purée
  • 1 ½ tbsp tomato estratto
  • 1 onion – finely chopped
  • 2 tbsp extra virgin olive oil
  • water
  • salt – to taste
  • 1 cup peas
  • 1 large eggplant – cubed and deep fried
  • 200 g – 7 oz Provolone piquant – cubed small
  • 125 g – ½ cup Parmigiano Reggiano and/or Pecorino Romano and/or Caciocavallo – finely grated
  • vegetable oil
  • breadcrumbs
  • 500 g – 1 lb anelletti

Instructions

  1. Finely dice the onion and place it in a pot with the extra virgin olive oil.
  2. Sauté over low heat until soft. Add the minced beef and stir with a wooden spoon to break up the lumps. Cook until the meat browns well.
  3. Dissolve the estratto in a small amount of hot water. Add the estratto, tomato double concentrate, and tomato purée. Stir, season with salt, and cover the sauce with water.
  4. Cover and cook over low heat for a couple of hours. Add more water if needed. The sauce should be thick. About 15 minutes before it is ready, add the frozen peas and continue cooking.
  5. Cut the eggplant into 3 × 3 cm – 1¼ × 1¼ in pieces. Place them in a bowl of salty water for 30 minutes to reduce bitterness.
  6. Drain the eggplant, pat it dry, and deep fry it in hot vegetable oil. Transfer to a plate lined with kitchen paper to absorb excess oil.
  7. Cut the provolone piquant into small cubes and set aside.
  8. Line the base of a round springform pan with baking paper. Drizzle some vegetable oil over the base and sides, then brush evenly.
  9. Add breadcrumbs and coat the oiled base and sides thoroughly. Make sure there are no uncoated spots, or the pasta may stick.

  10. Cook the anelletti in boiling salted water following the steps in “How to Cook Pasta al Dente”, but only for half the cooking time listed on the package.

    Note: This pasta brand cooks in 6 minutes (from the suggested 17). The pasta continues cooking when mixed with hot ragù and again in the oven, so it will not be raw.

  11. Drain the anelletti and mix with the ragù, Parmigiano Reggiano, cubed provolone piquant, and fried eggplant until evenly combined.
  12. Transfer the mixture into the prepared pan and press it down firmly with a wooden spoon so it becomes compact.
  13. Sprinkle the top with more breadcrumbs.
  14. Bake immediately or refrigerate and bake the next day.*
  15. When the pasta bake is cooked, remove it from the oven and run a spatula or butter knife around the sides to loosen it.
  16. Place a large plate over the springform pan. Holding the plate and the pan together, flip the bake over carefully.
  17. Tap the outside of the pan gently to release the pasta. Open the springform pan and unmould the “pasta cake.”
  18. Cut into slices and serve immediately.

Recipe Notes

*If refrigerating, place it in the fridge straight away so the temperature drops and the pasta stops cooking. When preparing the next-day version, use cold ragù to help control cooking time.

  • Bake immediately in a preheated oven at 220°C – 428°F (200°C – 392°F fan) for about 8 minutes, then turn on the grill and cook for another 8 minutes until the breadcrumbs turn crunchy.
  • If baking the next day, bring the pasta back to room temperature. Cover with foil and bake at 220°C – 428°F (200°C – 392°F fan) for 12–15 minutes. Remove the foil, turn on the grill, and cook for another 10 minutes until the breadcrumbs turn crunchy.
  • The cooking time differs because pasta baked immediately stays warm and keeps cooking, while pasta prepared the day before cools completely in the fridge (especially with cold ragù) and needs more reheating. If, after 25 minutes, it is still not hot enough, heat individual slices briefly in the microwave after cutting.
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Comments

  1. Kayla says

    Ciao Manu! Sorry if this has already been addressed somewhere on your website, but I was curious where you live in Australia that you are able to have access to these ingredients? I live in Idaho in the U.S., of course we have nothing like this here, but hopefully I will be attending school in Italy later this year and will be able to make your recipes there! In the meantime, I am hoarding recipes and drooling! Grazie mille per tutte le tue ricette meravigliose!

    Reply

    • Manu says

      Ciao Kayla! Thanks for your comment! 🙂
      I live in Sydney. Both Sydney and Melbourne have big Italian communities (many new migrants as well), so I am lucky as I can find almost everything around here. If I lived in a smaller town, it would be almost impossible. 🙁
      How cool that you will be attending school in Italy soon! Where are you going to be? So much delicious food to sample! 🙂
      I am very happy you like my recipes! Let me know when you try some.
      Cheers – un abbraccio!

      Reply

    • Manu says

      Grazie Emilio! E’ la ricetta della mia bisnonna… anche se lei la carne la tagliava a mano e ci metteva il caciocavallo (che qui a Sydney non trovo), il resto e’ lo stesso. 🙂

      Reply

  3. B Hoebee says

    HI Manu! love your blog, Just came back from 2 wonderful weeks in Sicily. I had meant to try and find ‘strattu while I was there, but only remembered on my last day in Palermo, and I couldn’t find it in any of the markets. Can you give me a good mail order source. For the real sun dried dark red-brown stuff like you show on your recipe pics? Thanks

    Reply

  5. nkay says

    When you cut this type of pasta it should not fall apart. I can’t figure out a fix for this but I have had this several times in Palermo and the pasta forno there holds it shape .

    Reply

  6. Katie says

    Hi Manu! Wow! Your recipe looks so delicious! Where do you order your estratto from? Or did you bring it back from Sicily? Thanks so much! -Katie

    Reply

  8. Berrie says

    love this recipe will try to make it true to what you have here..but sounds perfect to have cold too maybe with salad?

    Reply

  11. Nami | Just One Cookbook says

    This is totally new dish to me, Manu! I’ve never tried anelletti and at my first glance I thought it’s a sweet cake! LOL. Eggplant, meat, and all goodies are in this “cake”. I hope you had a great father’s day!

    Reply

  13. Sandra's Easy Cooking says

    I had no idea about different dates for Father’s day in Australia..but hey happy father’s day from me too:))
    Your dish looks amazing first of all, and second I’ve never seen this kind of dish before..however I love love it so much! Got to try it one of these days!:)

    Reply

  19. Reem says

    Happy Fathers Day Manu…
    I am sure this dish must have made them even happier…
    I am learning so so much from your blog.
    Thanks my dear…

    Reply

  20. Nuts about food says

    Hi, I’m back! So much catching up to do on all these lovely blogs. I love pasta al forno alla siciliana. I posted my mother in law’s recipe last summer but have never made it on my own yet. It is the best. Happy father’s day delayed to your husband.

    Reply

  29. mjskit says

    Happy Father’s Day to all the Dads in Australia! If I were a dad, I think I’d ask for this as well. It looks delicious and is so different from other pasta dishes. I love those little pasta rings! So how did you keep everyone away from it long enough to get a picture? 🙂

    Reply

  30. Wendy @ obesebaby says

    Wow this is such awesome pasta dish. I never try that ring like pasta. Wonder where can u find? The idea od eating pasta in the form of cake is cute!

    Reply

    • Manu says

      Thanks Wendy! I have found the ring shaped pasta in a couple of places… there is an Italian deli called Lina’s in the Bankstown mall (Centro) and I also bought them at Zanetti’s on Ramsay St in Haberfield, near Pasticceria Papa. 🙂

      Reply

  32. Lilla says

    Ciao Manu! Complimenti sinceri per questo bellissimo post e grazie per la ricetta di questa famosa pasta al forno! Ha un aspetto magnifico…ma capuliata cosa vuol dire?! 🙂

    Reply

  36. julie says

    I love the look of this baked pasta dish. It looks filling…oh I forgot father’s day in Australia. I live in Germany and we don’t have father’s day here, so I think my dad will forgive me.

    Reply

  38. [email protected] says

    Happy fathers day to your husband and dad Manu
    I love the recipe..I love anything with eggplant in it…I will have to look for the pasta and the tomato paste..do you think I can use another pasta if I can’t find it?

    Reply

  39. Katherine Martinelli says

    Wow! First of all you had me worried for a second that I forgot Father’s Day – but in the US it’s in June! Phew! This looks so good. Similar-ish to a Jewish kugel but also very different. And it looks so cool!

    Reply

  42. Parsley Sage says

    Happy Father’s Day! Can I pretend I’m a Dad so I can get some of this awesome anelletti?! I can be Dad like, see: ‘Go ask your mother.’ 🙂

    Love the little rings! Buzzed

    Reply

  44. Liz says

    Manu, happy Father’s Day to both fathers in your life! Love this pasta dish (that tiny ring pasta are adorable!)…and will keep my eye out for that Sicilian tomato paste…mmmmmmm.

    Reply

  45. Lyn says

    Happy Father’s Day to all Dads in Australia! 😀
    This looks so delicious and I like the cute lil rings! I’ve never seen any like these rings here in SG tho. Can be replace with other pastas instead and which will be the best to use?

    Reply

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