Taganu D’Aragona

Taganu D’Aragona

Taganu is a massive and delicious baked Rigatoni pasta, Pecorino and Tuma cheese, Italian meatballs, and egg pie, that is inverted and sliced. It was created in the 1600’s and has been served at Easter ever since! The addition of cinnamon and saffron are typical in Sicilian cuisine.


  • 1 and 1/2 pound of Rigatoni

  • 18 eggs, beaten

  • 1 and 1/2 pounds of Tuma cheese, sliced

  • 3 cups of Romano cheese, grated

  • 1/8 tsp of cinnamon

  • 1 cup of chicken broth, hot

  • 2 cups of red gravy, recipe below or you can use jar sauce since there is a minimal amount used in the recipe.

  • Enough slices of Italian bread or white bread to cover the bottom, sides, and top of a large clay pot.

  • A lot of Italian flat leaf parsley, chopped. Probably around 1 and 1/2 cups.

  • 10 meatballs, smashed, recipe below

  • 1/4 cup of vegetable oil

  • Salt and pepper to taste


  1. In a large pot, cook the pasta in around 6 quarts of boiling salted water until al dente.

  2. In a large glass baking dish beat together the eggs, Romano cheese, parsley and cinnamon. I used a Kitchen Aid to mix these ingredients then I poured the mixture into the baking dish.

  3. Rub the oil all over the inside of a large clay pot.

  4. Dip both sides of the bread into the egg mixture and line the bottom and sides of a the pot.

  5. Place a layer of Rigatoni on the bottom of the pot, cover with a few spoonfuls of egg mixture, then place a layer of Tuma cheese on top. Place a layer of meatball mixture over that and spread a little red sauce on top.

  6. Repeat the layering process until the pot is filled to the top while seasoning each layer with a little salt and pepper.

  7. Dip the remaining slices of bread in the egg mixture and cover the top.

  8. With the back of a wooden spoon, place a hole down the middle of the pot and pour in the warm chicken broth.

  9. Bake uncovered in a 350 degree oven for about 2 to 3 hours until all the liquid is absorbed but not completely dry. Insert a large knife to test if it’s done. If the knife comes out wet cook a little longer.

  10. Slice and eat warm or refrigerate and eat cold which is my favorite.

Simple Gravy


  • 2 – 16oz cans of tomato sauce

  • 1 small can of tomato paste

  • 2 cloves of garlic, chopped

  • 1 small yellow onion, chopped

  • 3 Tbls of extra virgin olive oil

  • 1/2 tsp of dried basil

  • 1/2 tsp of dried oregano

  • 1/4 cup of red wine

  • 1/4 tsp of salt

  • 1/ tsp of fresh ground pepper


  1. In a large saucepan sauté the onions and garlic in the olive oil for 2 minutes.

  2. Stir in the tomato paste and cook for 2 more minutes.

  3. Add the tomato sauce, basil, oregano, salt, pepper and wine and cook stirring occasionally for about 1 hour.



  • 1 pound of ground beef

  • 2 cloves of garlic, chopped

  • 1 small yellow onion, chopped

  • 1/2 cup of Romano cheese, grated

  • 1/4 cup of parsley

  • 1/2 cup of Italian bread crumbs

  • 2 eggs

  • 1/2 cup of vegetable oil


  1. In a large bowl mix all the ingredients together.

  2. Roll the meat into medium sized balls.

  3. In a large frying pan, fry the meatballs until golden brown on both sides.

  4. Drain on a paper towel

    Should make 10 to 12 meatballs

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.