Timballo di penne with aubergines and smoked mozzarella

Timballo di penne with aubergines and smoked mozzarella

Timballo di penne con melanzane e mozzarella

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
450g dried penne lisce
salt
pepper
40g butter, cut into pieces, plus extra for greasing
200g green beans, fresh or frozen
2 tablespoons olive oil
450g carrots, cut into large matchsticks
1 large aubergines, peeled and chopped into 1cm strips
1 small garlic clove, finely chopped
freshly grated nutmeg
600g smoked mozzarella cheese, cut into strips
400g ricotta cheese
150g parmesan, grated
8 eggs, lightly beaten

Method

  1. Preheat the oven to 200°C.
  2. Cook the pasta in boiling salted water for 5–6 minutes, or until al dente, and drain. Mix the pasta with the butter, and set aside.
  3. Boil the beans until tender. Drain and set aside.
  4. Heat the oil and fry the carrots until lightly browned on all sides. Add the aubergines and the garlic, and fry until golden. Add a pinch of nutmeg, and salt and pepper.
  5. Lightly butter a 20 x 25cm baking dish with sides 7.5cm deep. Cover the bottom with a third of the cooked pasta. Put one-third of the beans, carrots, aubergines, mozzarella cheese, and ricotta cheese over the pasta, and sprinkle with the Parmesan. Repeat this sequence twice more, finishing with the Parmesan. Pour on the beaten eggs, which will bind the pasta together. Bake for 30 minutes.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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