Anelli Siciliani, also known as Sicilian rings, have a distinctive shape which is typical in Sicily. A classic dish of baked pasta, an icon of Sunday lunch, that every family should try! Surprise your guests with this creative recipe.


  • 450g Anelli Siciliani - La Fabbrica della Pasta 
  • 1 white onion
  • 1 Jar (190g) of Bolognese Ragu Sauce - Le Conserve della Nonna 
  • 80g Sliced Cooked Ham - Bedogni 
  • 1 Can of Peas - Valfrutta 
  • 100g Caciocavallo Cheese
  • 50g Parmigiano Reggiano
  • 30g Breadcrumbs 
  • 2 boiled Eggs 
  • Extra-Virgin Olive Oil, Salt and Black Pepper to taste


For the sauce: 

  1. Heat the extra-virgin olive oil in a large pot on medium heat and add the onion and peas;
  2. Cook for about 10 minutes, until the onion becomes soft and translucent;
  3. Add 1 Jar (190g) of Bolognese Ragu Sauce and cook for 10 minutes;
  4. Season with salt and black pepper to taste. Set aside.

For the pasta: 

  1. Boil a large amount of water in a large pot and add a bit of salt; 
  2. Add 450g Anelli Siciliani pasta and cook just for about 7 minutes;
  3. Drain the pasta;
  4. Put the pasta in a bowl and add the sauce you have already cooked, then add 80g sliced cooked ham and 100g Caciocavallo cheese, both cut in pieces, and add 2 boiled eggs. Mix everything gently;
  5. Put everything in a square baking tray, put some grated Parmigiano Reggiano on top as well as breadcrumbs;
  6. Bake in the oven for 40 minutes at 180°C and then 10 minutes on the grill until the pasta is au gratin;
  7. Remove the tray from the oven and cool down.

And that’s it! You can now enjoy this traditional but yet original Sicilian dish at home with friends and family and impress them with your amazing cooking skills. 

You can get the best products you need for this recipe from our shop in 11C Dock Street, London E1 8JN or here from our e-commerce... BUON APPETITO!

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