Timballo di pasta

Timballo di pasta

3 eggplants
Salt and pepper
50 ml of balsamic vinegar
500 g of minced meat
1 onion pieces
1 clove of garlic, minced
1 pack of tomato pulp
300 g of rigatoni
2 tablespoons basil, minced
200 g of ricotta cheese
100 g of grated Parmesan cheese
200 g of mozzarella

How to proceed:
Cut the eggplants into thin slices and put them on a non-stickly plate slightly oiled with oil. During cooking, season with a little salt and balsamic vinegar on both sides.
In a pot, grind the ground meat with onion and garlic. Add salt and pepper, then add the tomato pulp. Let it cook, then add al dente rigatoni.  Dust with chopped basil.
Lay a baking tray, both on the sides and at the base, with the eggplant slices. Make sure that the slices slip out slightly over the edge. Make sure the eggplant cover is firm and even.
Now we are ready to create our timballo: start with a layer of pasta, then sprinkle with mozzarella and ricotta, then other layers until reaching the top. The last layer must be closed by an eggplant roof.  Cook in the oven at 350 ° F for 25 minutes.

Video from youtube


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