Pasta a taianu is a traditional baked pasta dish from Sicily, specifically from the town of Cefalù, a coastal city in the province of Palermo. The name "a taianu" refers to the earthenware pot or casserole dish in which the pasta is traditionally cooked or served, emphasizing its rustic and homemade nature.

Pasta a taianu typically features short pasta such as rigatoni or ziti, layered with a hearty meat sauce, fried eggplant slices, pecorino cheese, and sometimes breadcrumbs for added texture. The meat sauce is usually made with ground beef or lamb, onions, tomatoes, and a touch of cinnamon, which reflects the Arab influence in Sicilian cuisine and gives the dish a subtle, warm spiciness.

The pasta is cooked until just al dente, then layered with the sauce, fried eggplant, and cheese, and baked in the oven to allow the flavors to meld together and create a golden, slightly crispy top layer. The result is a rich, flavorful dish that is both comforting and celebratory.

Pasta a taianu is often prepared for special occasions and festivals in Cefalù, particularly during the feast of the town's patron saint, San Salvatore, as it is considered a dish that brings people together.