Timballo (Italian eggplant pasta bake)

Based on 4 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Medium 👍
30
min.
Preparation
70
min.
Baking
10
min.
Resting

Ingredients

Servings:-6+
eggplants
500 g rigatoni
800 g canned whole peeled tomatoes
onion
4 cloves garlic
anchovies
2½ tsp chili flakes
60 ml white wine
100 g Parmesan cheese (grated)
20 g basil
500 g ricotta cheese
butter (for greasing)
breadcrumb (for coating)
olive oil
salt
pepper
Metric
Imperial

Utensils

  • mandoline
  • cutting board
  • bowl
  • kitchen towel
  • parchment paper
  • 3 baking sheets
  • 2 knives
  • frying pan
  • cooking spoon
  • pot (large)
  • bowl (large)
  • springform pan (9 in.)
  • bowl (small)
  • baking dish
  • pie weights

Nutrition per serving

Cal
705
Protein
33 g
Fat
22 g
Carb
97 g
  • Step 1/4

    Preheat oven to 200°C/392°F. Slice eggplants (they should be the largest you can find) lengthways, approx. 3/4 cm / ¼ inc. thick, using a mandoline if you have one. Add to a deep dish, season generously with salt and let sit to draw out their liquid for approx. 20 min. Rinse with cold water to rid excess salt and pat dry with a kitchen towel. Toss with olive oil and add to lined baking sheets. Bake in the preheated oven for approx. 30 min., or until lightly golden. Rotate the baking sheets intermittently to ensure each baking sheet of eggplant is cooked evenly.
    • eggplants
    • salt
    • olive oil
    • mandoline
    • cutting board
    • bowl
    • kitchen towel
    • parchment paper
    • 3 baking sheets

    Preheat oven to 200°C/392°F. Slice eggplants (they should be the largest you can find) lengthways, approx. 3/4 cm / ¼ inc. thick, using a mandoline if you have one. Add to a deep dish, season generously with salt and let sit to draw out their liquid for approx. 20 min. Rinse with cold water to rid excess salt and pat dry with a kitchen towel. Toss with olive oil and add to lined baking sheets. Bake in the preheated oven for approx. 30 min., or until lightly golden. Rotate the baking sheets intermittently to ensure each baking sheet of eggplant is cooked evenly.

  • Step 2/4

    While the eggplants are salting, prep the sauce. Finely slice onion and mince garlic. Add olive oil to a pan, then once it’s heated, add anchovies and stir until they dissolve. Add onions and fry until translucent, approx. 5 min., then add garlic and chilli flakes and continue to fry approx. 1 min. Add canned tomatoes, break them up with your cooking spoon and deglaze with white wine. Bring to a boil, then lower the heat and let simmer. Season with salt and pepper.
    • onion
    • 4 cloves garlic
    • olive oil
    • anchovies
    • 2½ tsp chili flakes
    • 800 g canned whole peeled tomatoes
    • 60 ml white wine
    • salt
    • pepper
    • knife
    • frying pan
    • cooking spoon

    While the eggplants are salting, prep the sauce. Finely slice onion and mince garlic. Add olive oil to a pan, then once it’s heated, add anchovies and stir until they dissolve. Add onions and fry until translucent, approx. 5 min., then add garlic and chilli flakes and continue to fry approx. 1 min. Add canned tomatoes, break them up with your cooking spoon and deglaze with white wine. Bring to a boil, then lower the heat and let simmer. Season with salt and pepper.

  • Step 3/4

    Cook rigatoni pasta in a large pot of salted boiling water until very al dente (cook 2 min. less than specified on the package instructions), then drain. Mix the pasta with the sauce, grated Parmesan cheese, and fresh basil. To assemble the timballo, grease a round (22 cm / 8.5 in) springform pan with butter, then coat with breadcrumbs. Now, line with eggplant, using the long strips at the base and overhanging pieces around the edges that you can fold in (watch the video for the technique!)
    • 500 g rigatoni
    • 100 g Parmesan cheese (grated)
    • 20 g basil
    • butter (for greasing)
    • breadcrumb (for coating)
    • pot (large)
    • bowl (large)
    • springform pan (9 in.)

    Cook rigatoni pasta in a large pot of salted boiling water until very al dente (cook 2 min. less than specified on the package instructions), then drain. Mix the pasta with the sauce, grated Parmesan cheese, and fresh basil. To assemble the timballo, grease a round (22 cm / 8.5 in) springform pan with butter, then coat with breadcrumbs. Now, line with eggplant, using the long strips at the base and overhanging pieces around the edges that you can fold in (watch the video for the technique!)

  • Step 4/4

    Season ricotta with salt and pepper. Add half the ricotta to the bottom of the dish and spread out as best you can. Then top with the pasta mix and add remaining ricotta as the final layer. Now, fold the overhanging eggplant pieces over the top of the timballo and cover with remaining eggplant slices. To compress the timballo, and make it easier to cut later, place a baking dish on top and fill with baking weights or beans. Transfer to the preheated oven at 180°C/350°F and bake for approx. 40 min. Remove the timballo from the oven and wait 5 min. to cool slightly, then release from the springform pan. Cut into slices and serve, with Parmesan grated on top, if desired. Enjoy!
    • 500 g ricotta cheese
    • salt
    • pepper
    • bowl (small)
    • baking dish
    • pie weights
    • knife

    Season ricotta with salt and pepper. Add half the ricotta to the bottom of the dish and spread out as best you can. Then top with the pasta mix and add remaining ricotta as the final layer. Now, fold the overhanging eggplant pieces over the top of the timballo and cover with remaining eggplant slices. To compress the timballo, and make it easier to cut later, place a baking dish on top and fill with baking weights or beans. Transfer to the preheated oven at 180°C/350°F and bake for approx. 40 min. Remove the timballo from the oven and wait 5 min. to cool slightly, then release from the springform pan. Cut into slices and serve, with Parmesan grated on top, if desired. Enjoy!