Pasta Timballo Layered With Eggplant, Bolognese Ragu, Hardboiled Egg And Scamorza Cheese

Recipe courtesy Walter Potenza
TOTAL TIME: 3 hr 25 min
Prep: 45 min
Inactive Prep: --
Cook: 2 hr 40 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1/4 cup bread crumbs
  • 1 small eggplant, peeled and sliced thin (1/16-inch)
  • 2 cups penne pasta cooked until al dente
  • 1/4 cup sliced hardboiled egg
  • 6 ounces bolognese ragu, recipe follows
CLASSIC BOLOGNESE RAGU:
  • 1 1/4 pounds boneless ground beef, pork and veal
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste, mixed with 5 ounces broth of choice
  • Salt and pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

To assemble, brush bottom of clay bowl* or oven-proof bowl with olive oil. Sprinkle bread crumbs evenly around surface. Place half eggplant strips in the clay all around circumference, with half laying over sides of clay. In a mixing bowl toss pasta with egg, bolognese, basil, and pecorino cheese together. Season with salt and pepper (you may add garlic here, red pepper flakes, etc). Place the mixture in the clay. Top with rest of the sliced eggplant and close top with the overhang of eggplant. Remember to start at the opening so each slice closes the other. Spread tomato sauce over the eggplant slices and then spread with grated scamorza cheese. Lightly oil the top. Bake in the oven at 325 degrees F for about 1 hour.

*If using a clay bowl do not preheat oven. Start in a cold oven. If using an oven-proof bowl preheat oven to 325 degrees F.
Bolognese Ragu:
Cook the pancetta in a heavy bottom pan over medium-low heat for 2 to 3 minutes, fat should begin to render Add the chopped vegetables and cook 3 minutes until onion becomes tender and vegetables wilting.

Add the ground meat, and turn heat to medium. Brown the meat, cooking 5 to 6 minutes. Stir in the wine and tomato paste. Reduce heat to low, cook 1 1/2 hours, stirring continuously.

Check for seasoning and adjust with salt and pepper as necessary.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

2

Newest Ratings and Reviews

Read all 1 reviews

  • on May 29, 2011

    Flag

    Have not tried this yet but the method shown on the program showed a bottom layer of crepes, similar to what is used for manicotti?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.