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Pasta, cheese and eggplant timballo

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1
2 hours 30 mins
Serves: 5
Medium
160°C

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

Pasta, cheese and eggplant timballo

Name: Pasta, cheese and eggplant timballo
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5 Servings
Ingredients: all-purpose flour: 50 g; butter: 50 g; milk: 500 ml; ground nutmeg: ¼ tsp; ground black pepper: ¼ tsp; salt: ¼ tsp; eggplant: 700 g; vegetable oil: 50 g; pasta: 250 g; mozzarella: 150 g; hard cheese: 100 g; sea salt: 1/2 tsp; strained tomatoes: 200 ml

Cuisine:

Ingredients

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

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”.

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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

Автор рецепта: Tamara Archakova
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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FOR THE TIMBALLO

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Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

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Ingredients

Nutritional information

Pasta, cheese and eggplant timballo

Ingredients

FOR BECHAMEL

FOR THE TIMBALLO

Steps

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Tips:

Pasta, cheese and eggplant timballo

Ингредиенты

Способ приготовления

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