Roast Eggplant Baked Pasta "Timpano"
Perfect combination of flavors to wow anybody anywhere!
Equipment
- 1 bundt pan
Ingredients
- 2 pounds Anelletti Pasta (dried)
- 4 eggplant
- 30 mini meatballs (see my recipe)
- 4-5 cups red sauce
- 1 cup cubed mozzarella fresh or buffolo
- 1 cup cubed or shredded mozzarella
- 4 slices prosciutto
- 3 tsp salt
- 1 tsp pepper
- 1 bunch basil
- 5 cherry tomatoes vut in half
- 3 tbsp olive oil
- 1/2 tsp paprika
Instructions
- • Begin to slice eggplant long ways. In a separate bowl, mix together olive oil salt, pepper and paprika. Place the sliced eggplant on a cookie sheet and brush the marinade on both sides. Roast in the oven on 375F on both sides for 10 minutes, allow to cool. Take four roasted eggplant slices and cut up in chunks for the filling, set aside until later.• Bring a large pot of water to boil, add anelletti pasta, salt, stir often, strain just before it is three quarters cooked. After straining put in a large bowl and add one cup of red sauce and stir. Add all other ingredients to pasta. All three cheeses, meatballs, 4 slices chopped in chunks of the roasted eggplant and prosciutto. Add about two cups of red sauce, to make it moist but not wet. Toss together lightly.• In a bundt pan brush with olive oil marinade and begin to line the pan with your eggplant as shown in video. Each slice should be overlapping the other. Once eggplant is covering the bundt pan, begin to spoon in your pasta mixture. Fill to top and press lightly. Gently begin to fold in layers as seen in the video. • Place in preheated oven at 375F for 45 minutes. Remove and let cool on cooling rack for one half hour.• On a serving platter turn bundt pan upside down, tap lightly until loose then gently lift the mold. Place basil, tomatoes and grated cheese as a garnish. Slice and ready to serve.