Pasta Timballo

Name: Pasta Timballo
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 250 g Mini Pipe Rigate Noodles; 7-10 Tbsp Salt; 1 medium onion; 150 g Mushrooms; 3-4 Tbsp Olive oil; 350 g Minced beef; 7-10 Tbsp Pepper; 150 ml Vegetable broth; 1 can(s) (425 ml) chunky tomatoes; 1 TABLESPOON Tomato paste; 1 Aubergine (300-350 g); 12 (approx. 220 g) Lasagne sheets; 1 collar or pot of basil; 1 package (125 g) Mozzarella cheese; 50 g sliced boiled ham; 2 TABLESPOONS pesto alla genovese; 7-10 Tbsp Oil; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

250 g Mini Pipe Rigate Noodles
7-10 Tbsp Salt
1 medium onion
150 g Mushrooms
3-4 Tbsp Olive oil
350 g Minced beef
7-10 Tbsp Pepper
150 ml Vegetable broth
1 can(s) (425 ml) chunky tomatoes
1 TABLESPOON Tomato paste
1 Aubergine (300-350 g)
12 (approx. 220 g) Lasagne sheets
1 collar or pot of basil
1 package (125 g) Mozzarella cheese
50 g sliced boiled ham
2 TABLESPOONS pesto alla genovese
7-10 Tbsp Oil
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Place Mini Rigate pasta in plenty of boiling salted water and cook according to package instructions. Place the pasta in a sieve and drain.
2
Peel and finely chop the onion. Clean the mushrooms and cut into thin slices. Heat 2 tablespoons of oil in a large frying pan and fry the minced meat until crumbly. Add mushrooms and onion, fry briefly, season with salt and pepper.
3
Deglaze with broth, add chunky tomatoes and tomato paste and bring to the boil. Let it boil down at low heat for about 5 minutes. Season to taste with salt and pepper, remove from heat and allow to cool.
4
Clean and wash the aubergine and cut it into 0.5 cm thick, slightly sloping slices. Lightly salt the slices, place them on a clean tea towel and cover them with kitchen paper for about 10
5
Heat a grill pan, spread with oil. Grill aubergine slices in it in portions while turning. Leave to cool.
6
Bring plenty of salt water to the boil in a large pot. Pre-boil the lasagne plates in 2 portions for about 8 minutes. Lift out with a skimmer and place in a large bowl of cold water.
7
Wash basil and shake dry, pluck leaves from the stems, put some aside for garnishing. Drain the mozzarella and dice. Dice the ham as well. Fold the Mini Pipe Rigate, mozzarella and ham into the chopping sauce.
8
Drain the lasagne sheets well, place them on a clean tea towel and pat dry. Grease a round, dome-shaped, ovenproof dish (approx. 24 cm Ø, 2 l capacity) well. Lay out the mould with 8 lasagne plates slightly overlapping so that they protrude slightly at the edges.
9
First lay out with about 2/3 aubergine slices, then with about 2/3 basil leaves. Add the minced pasta mixture and press down gently. Cover with the remaining aubergine and basil. Whip the pasta sheets from the edge over the filling, cover with the remaining pasta sheets.
10
Spread with 1-2 olive oil and cover with foil. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 45-50 minutes. Take out of the oven and let rest in the pan for about 15 minutes.
11
Turn out onto a large platter, sprinkle with pesto and garnish with basil.