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Ingredients

Serves:
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FOR BECHAMEL
all-purpose flour 50 g
butter 50 g
milk 500 ml
ground nutmeg ¼ tsp
ground black pepper ¼ tsp
salt ¼ tsp
FOR THE TIMBALLO
eggplant 700 g
vegetable oil 50 g
pasta penne 250 g
mozzarella 150 g
hard cheese 100 g
sea salt 1/2 tsp
strained tomatoes or passata 200 ml

Nutritional information

cal
150,71
prot
5,41
fat
8,61
carbs
13,44
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Pasta, cheese and eggplant timballo

Pasta, cheese and eggplant timballo
Cuisine:

    Ingredients

    • FOR BECHAMEL

    • FOR THE TIMBALLO

    Sorting out the pantry, you may find some open packs with pasta or grains, and you may think about a nice way to use them. Timballo is an Italian pie or casserole with eggplants, and also a great way to cook penne and please your family with a delicious and fragrant dish. Delicate eggplants, flavourful béchamel and penne filled with sauce and cheese will make your family delighted. The recipe is taken from NikaBelotserkovskaya’s book “#Pastapasta”.


    Tamara Archakova

    Автор рецептов

    Mom of five children, already eight years old housewife. She has been fond of baking and cooking in general since 10 years. Quite recently she found a new hobby - a food photograph, since then she has tried to combine everything. Tamara is a little fond of needlework, but cooking remains in the first place. Also she bakes for sale.

    Steps

    1
    Done

    Step 1

    Prepare the ingredients. Slice the eggplants thinly lengthwise – you will layer the form with them and cover the casserole. Put them into a bowl, salt slightly and mix. Roughly grate the hard cheese.

    2
    Done

    Step 2

    Prepare the béchamel. Melt the butter in a frying pan, add the flour and cook for 4-5 mins, stirring all the time.

    3
    Done

    Step 3

    Heat the milk till 60°C, season with salt slightly and add gradually to the pan. Mix till homogeneous. Cook, stirring with a whisk, till bubbling and sour cream-like consistency. Add the pepper and nutmeg, mix and cook for 1 min. Remove from heat.

    4
    Done

    Step 4

    Half-cook penne (or any other similar pasta) in a big pan with slightly salted water. Pour off the water; combine the pasta with half of the béchamel. Adjust the seasoning.

    5
    Done

    Step 5

    Preheat the oven to 160°C. Squeeze the eggplants and fry with some oil on both sides till slightly golden. Transfer onto paper towels to absorb the excess fat. Layer the form with the eggplants, so that they go beyond the sides. You will use them to cover the casserole.

    6
    Done

    Step 6

    Transfer the pasta into the eggplant “shell”, top with sliced mozzarella and sprinkle with grated cheese.

    7
    Done

    Step 7

    Spread the remaining sauce over the pasta and fold the eggplants to cover the top.

    8
    Done

    Step 8

    Bake for 35-40 mins. Pour with passata or any other tomato sauce before serving.

    9
    Done

    Step 9

    Pasta timballo is done! Enjoy your meal!

    Tips:

    If you want, use passata or any other tomato sauce instead of béchamel.

    Pasta, cheese and eggplant timballo

    Sorting out the pantry, you may find some open packs with pasta or grains, and you may think about a nice way to use them. Timballo is an Italian pie or casserole with eggplants, and also a great way to cook penne and please your family with a delicious and fragrant dish. Delicate eggplants, flavourful béchamel and penne filled with sauce and cheese will make your family delighted. The recipe is taken from NikaBelotserkovskaya’s book “#Pastapasta”.

    • Автор рецепта:
    • После приготовления вы получите 5
    • Время приготовления: 2 hours 30 mins

    Ингредиенты

    • 50 g all-purpose flour
    • 50 g butter
    • 500 ml milk
    • ¼ tsp ground nutmeg
    • ¼ tsp ground black pepper
    • ¼ tsp salt
    • 700 g eggplant
    • 50 g vegetable oil
    • 250 g pasta
    • 150 g mozzarella
    • 100 g hard cheese
    • 1/2 tsp sea salt
    • 200 ml strained tomatoes

    Способ приготовления

    • Prepare the ingredients. Slice the eggplants thinly lengthwise – you will layer the form with them and cover the casserole. Put them into a bowl, salt slightly and mix. Roughly grate the hard cheese.

    • Prepare the béchamel. Melt the butter in a frying pan, add the flour and cook for 4-5 mins, stirring all the time.

    • Heat the milk till 60°C, season with salt slightly and add gradually to the pan. Mix till homogeneous. Cook, stirring with a whisk, till bubbling and sour cream-like consistency. Add the pepper and nutmeg, mix and cook for 1 min. Remove from heat.

    • Half-cook penne (or any other similar pasta) in a big pan with slightly salted water. Pour off the water; combine the pasta with half of the béchamel. Adjust the seasoning.

    • Preheat the oven to 160°C. Squeeze the eggplants and fry with some oil on both sides till slightly golden. Transfer onto paper towels to absorb the excess fat. Layer the form with the eggplants, so that they go beyond the sides. You will use them to cover the casserole.

    • Transfer the pasta into the eggplant “shell”, top with sliced mozzarella and sprinkle with grated cheese.

    • Spread the remaining sauce over the pasta and fold the eggplants to cover the top.

    • Bake for 35-40 mins. Pour with passata or any other tomato sauce before serving.

    • Pasta timballo is done! Enjoy your meal!

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    Cream cheese and salmon terrine
    next
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